Ingredients 2 teaspoons light olive oil
300g of Northern Ireland Farm Quality Assured lamb leg steaks, cut into small cubes
1 red onion, finely sliced
2 garlic cloves, crushed
1 red chilli, cut in half, deseeded and finely chopped
1 tablespoon moroccan seasoning
250g basmati rice
500ml hot lamb stock
75g dried apricots, chopped
400g can chickpeas, drained
Small handful flat leaf parsley, finely chopped
Small handful mint, finely chopped
Baby salad leaves
100ml natural yogurt
20g pomegranate seeds
Method 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.