Home » Lamb Recipes » Lamb Pilaf
Lamb Pilaf
Serves: 4
Cook: 11 mins
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Equipment
- 1 large frying pan/wok
- 1 spatula
- 1 Red chopping board
- 1 green chopping board
- 1 Cooks knife
- 1 vegetable knife
- 1 tablespoon
- 1 teaspoon
- kettle
- measuring jug
- 1 Sieve
- 1 garlic crusher
- 1 plate
- 1 slotted spoon
- 1 Pot stand
- 4 serving dishes
- 1 Small serving bowl
- Tin opener
- weighing scales
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Ingredients
- 2 tsp Olive oil
- 2 Large Northern Ireland Farm Quality Assured lamb leg steaks
- 1 Red onion
- 2 Garlic cloves
- 1 Red chilli or pinch of chilli flakes
- 1 tbsp Moroccan seasoning
- 250 g Basmati rice
- 1 Lamb stock cube
- 500 ml Boiling water
- 75 g Dried apricots
- 400 g Can chickpeas
- Small handful flat leaf parsley
- Small handful mint
To serve
- Baby salad leaves
- 1 Small cartoon low fat natural yogurt
- 1 tbsp Pomegranate seeds
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Method
- Trim and slice lamb steaks. WASH HANDS.
- Peel and finely slice onion.
- Peel and crush garlic.
- Remove top of chilli, cut in half, de-seed and finely chop.
- Cut apricots in half.
- Drain and rinse chickpeas.
- Chop parsley and mint.
- Dissolve stock cube in boiling water.
- Heat the oil in frying pan / wok until very hot and stir fry lamb for 2-3 minutes until brown, then remove to a plate.
- Reduce the temperature to moderate heat and add a little more oil to the pan / wok if necessary. Gently fry the onion, garlic, chilli and Moroccan seasoning for a minute.
- Tip the rice into the pan and stir, coating the rice in the oil and spices.
- Add the lamb stock and bring to the boil.
- Cover with a lid, reduce the temperature and simmer for 10 minutes, until the cooking liquid has been absorbed.
- Stir in the lamb, chickpeas, apricots, parsley, mint and warm though for a minute.
- Arrange baby salad leaves in serving dishes and add the pilaf.
- Mix natural yoghurt with pomegranate seeds and serve on the side.
