Spiced Lamb and Apricot Pilau

Cooking time:     1 hr 20 mins
Serves:                 4

What you need

500g John Penny neck of lamb, cut into cubes
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, crushed
1 tsp turmeric
1 tsp ground cumin
1 tsp cinnamon
1 tbsp grated fresh root ginger
225 g Brown Rice
400 g canned chopped tomatoes
300 ml vegetable stock
125g ready to eat dried apricots
50g raisins
3 tbsp toasted flaked almonds

How to cook

Heat the oil in a large saucepan add the onion, garlic and lamb and cook for 5 minutes or until the onion has softened and the lamb browned.

Stir in the turmeric, cumin, cinnamon and ginger then cook for 1 minute to release their flavour.

Add the rice and cook for 1 minute to coat well. Add the tomatoes and half the stock and then stir in the fruit.

Cover and cook gently for 10 minutes checking the mixture from time to time adding more stock.

Add the remaining stock and cook for 30 minutes or until the rice is tender and the stock absorbed.  You may need to add more liquid if it becomes dry.

Season to taste. Leave to stand for 5 minutes. Serve sprinkled with the toasted almonds.

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