Lamb and apricot pilaf
Use your favourite curry paste for this dish and add a sprinkling of chopped chilli if you like your food with a kick
Ready in 25 minutes
2 tbsp ground nut oil
400g lean lamb neck fillet, cubed
1 large onion, halved and sliced
2 tsp cumin seeds
3 garlic cloves, chopped
2 tbsp medium curry paste
200g basmati rice
400ml hot, light chicken stock
150g dried apricots, halved
1 Heat half the oil in a large non-stick frying pan, add the lamb and cook over a medium-high heat until browned all over. Set to one side. Heat the remaining oil in a large saucepan, add the onion and a good pinch of salt and cook for 10 minutes, stirring occasionally until tender and golden.
2 Add the cumin, garlic and curry paste to the onion, cook for 2 minutes and then stir in the rice. Combine well until the rice is coated and then add the stock to the pan along with the browned lamb.
3 Cover and cook for 10 minutes, stir in the apricots and cook for another 5-10 minutes or until all of the stock has been absorbed and the rice is tender. Season to taste and scatter with the coriander just before serving. Serve with a crisp green salad.
“Feel free to add an extra splash of boiling water to the rice if it looks like it’s absorbing quite a lot of liquid.”