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 

lamb apricot pilaf-1_REPRO1

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.”

Leave a Reply

Please login or register to leave a comment.

Please wait while we process your request.

Do not refresh or close your window at any time.