Spiced lamb and apricot pilau recipe

17 ratings Rate
  • Serves 4
  • 20 mins to prepare and 55 mins to cook, 5 mins to cool
  • 660 calories / serving
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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 to 35 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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  • Ingredients

  • 1tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 500g neck of lamb, cut into cubes
  • 1tsp turmeric
  • 1tsp ground cumin
  • 1tsp cinnamon
  • 1tbsp grated fresh root ginger
  • 225g brown rice
  • 400g canned chopped tomatoes
  • 300ml vegetable stock
  • 125g ready to eat dried apricots
  • 50g raisins
  • 3tbsp toasted flaked almonds
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  • Energy 2772kj 660kcal 33%
  • Fat 28.1g 40%
  • Saturates 9.3g 47%
  • Sugars 26.3g 29%
  • Salt 1g 17%

of the reference intake
Carbohydrate 73.4g Protein 33.5g Fibre 8.1g


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