Morrocan inspired lamb pilaf served with baby salad leaves, pomegranate seeds and topped with natural yogurt.
Prep: 10 minutesmins
Cook: 25 minutesmins
Cook Using: Pan
Heat a teaspoon of olive oil in a large casserole or frying pan until very hot and stir fry the lamb for 3 - 4 minutes until golden brown, then remove to a plate and rest for a few minutes.
Reduce the temperature to moderate and add a little more oil to the casserole if necessary, gently fry the sliced red onion, crushed garlic, chopped chilli and moroccan seasoning for a minute.
Tip the rice into the pan and stir, coating the rice in the oil and spices, then return the lamb to the casserole along with hot lamb stock and bring to the boil.
Cover with a lid, reduce the temperature and simmer for 10 minutes, then remove the casserole from the heat. Keep the lid tightly secured and allow the rice to steam for 10 minutes until it’s tender and the cooking liquid has been absorbed.
Stir in the chickpeas, chopped apricots, parsley, mint and warm through for a few minutes.
Arrange in warm serving bowls, scatter with a few baby salad leaves.
Mix natural yogurt with pomegranate seeds and serve on the side.