Lamb and apricot pilaf

Ideas
6 servings Prep: 15 mins, Cooking: 45 mins
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Delicious rice pilaf, with flavours of lamb and apricot.

By Food24 November 03 2009
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Ingredients (14)

15.00 ml fresh chillies — 573
350.00 g lamb — lean
1.00 onion — chopped
1.00 red pepper — seeded and diced
1.00 garlic — cloves, crushed
2.00 cm fresh ginger — peeled, finely chopped
10.00 ml cumin — ground
5.00 ml coriander — ground
450.00 ml stock — vegetable
150.00 ml wine — red
100.00 g apricots — dried, chopped
225.00 g rice — basmati
85.00 g cashew nuts — unsalted
fresh coriander — to garnish
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Method:

Heat oil in a large saucepan.
Cut lamb into 2 cm cubes, add to oil and cook until browned.
Remove lamb from pan using a slotted spoon. Set aside and keep warm.
Add onion, pepper, garlic and ginger to pan and cook for 3 minutes, stirring occasionally.
Add ground spices and cook for 1 minute, stirring.
Return lamb to pan.
Add stock, wine and seasoning to taste and mix well.
Cover, bring to the boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
Stir in apricots, and return to the boil.
Cover and simmer for a further 15 minutes.
Add rice and cook for a further 10 minutes.
Fold in cashew nuts and garnish with coriander sprigs.
Serve with cooked fresh vegetables such as spinach and green beans.



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