Lamb and Chickpea Pilaf
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Lamb and Chickpea Pilaf
Ingredients
- Lamb Neck Fillet - 14.1 oz
- Olive Oil - 1 tablespoon
- Onion - 1 head
- Garlic - 2 cloves
- Grated Ginger Root - 1.1 oz
- Ras el Hanout - 2 teaspoons
- Basmati rice - 8.8 oz
- Dried Apricots - 2.6 oz
- Lamb - 17 fl oz
- Chickpea - 14.1 oz
- Chopped Sage Leaves - 4 tablespoons
Step by Step guide
Step 1
Cut the meat into small cubes, season with salt and pepper. Heat the olive oil in a skillet over medium heat. Add the meat and sauté in batches for 4-5 minutes until browned. Transfer to a plate.
Step 2
In the same skillet, add the finely chopped onion and sauté over medium heat until soft. Add the minced garlic, finely chopped ginger, and ras el hanout, and sauté for another 2-3 minutes.
Step 3
Add the rice and mix well. Pour in the broth, bring to a boil, cover, reduce the heat, and cook for 10 minutes.
Step 4
Add the finely chopped dried apricots and chickpeas, and cook for a few more minutes. Sprinkle with parsley and serve.
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