Meats & Main dishes > Lamb Recipes >
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Spiced Lamb & Apricot Pilau
1 tablespoon of vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 pound neck of lamb or shoulder or breast, stewing lamb off the bone, cut into 1 inch cubes
1 teaspoon of turmeric
1 teaspoon of ground cumin
1/2 teaspoon of ground cinnamon
1 tablespoon of grated fresh ginger
8 ounces of long grain white rice
14 ounce can of chopped tomatoes
1 1/2 cups of vegetable or lamb bouillon
4 ounces of ready to eat dried apricots, chopped
2 ounces of seedless raisins
salt and black pepper
3 tablespoons of flaked almonds, optional |
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Heat the oil in a large heavy based saucepan and cook the onion, garlic and lamb for 5 minutes or until the onion and garlic have softened and the meat has browned. Stir in the turmeric, cumin, cinnamon and ginger, then cook for 1 minute, stirring to release their flavors.
Add rice and cook, stirring for 1 minute to coat well. Add tomatoes and half the bouillon, then stir in the apricots and raisins. Cover and cook gently for 10 minutes, checking mixture from time to time and adding a little more bouillon if it starts to dry out. Add half of the remaining bouillon and cook for a further 10 minutes. Then add the rest of the bouillon and cook for 30 - 35 minutes, stirring, until the rice is tender and all the liquid is absorbed. Add a little extra water if the mixture becomes too dry.
Season to taste and remove from the heat. Cover and leave to stand for 5 minutes. Serve sprinkled with toasted almonds, if using.
Serves 4
 
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