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  • Serves 4
  • 15 mins


2 teaspoons 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 tablespoon Moroccan seasoning

250g basmati rice

1 lamb stock cube

500ml boiling water

75g dried apricots

400g can chickpeas

Small handful flat leaf parsley

Small handful mint


To serve

Baby salad leaves

1 small cartoon low fat natural yogurt

1 tablespoon pomegranate seeds



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.


  1. Trim and slice lamb steaks. WASH HANDS.
  2. Peel and finely slice onion.
  3. Peel and crush garlic.
  4. Remove top of chilli, cut in half, de-seed and finely chop.
  5. Cut apricots in half.
  6. Drain and rinse chickpeas.
  7. Chop parsley and mint.
  8. Dissolve stock cube in boiling water.
  9. 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.
  10. 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.
  11. Tip the rice into the pan and stir, coating the rice in the oil and spices.
  12. Add the lamb stock and bring to the boil.
  13. Cover with a lid, reduce the temperature and simmer for 10 minutes, until the cooking liquid has been absorbed.
  14. Stir in the lamb, chickpeas, apricots, parsley, mint and warm though for a minute.
  15. Arrange baby salad leaves in serving dishes and add the pilaf.
  16. Mix natural yoghurt with pomegranate seeds and serve on the side.



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