Lamb and apricot pilaf

Recipe from: 1/1/2000 12:00:00 AM

Ingredients 14
Servings 6
Time 15 min


  • 15
    olive oil
  • 350
    lean lamb
  • 1
    onion, chopped
  • 1
    red pepper, seeded and diced
  • 1
    clove garlic, crushed
  • 2
    piece of root ginger, peeled and finely chopped
  • 10
    ground cumin
  • 5
    ground coriander
  • 450
    vegetable stock
  • 150
    red wine
  • 100
    dried apricots, chopped
  • 225
    basmati rice
  • 85
    unsalted cashew nuts
  • fresh coriander sprigs, to garnish


40-45 min
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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