Lamb and Dried Apricot Pilau (4)

Golden rice flavoured with a little meat, spices and a hint of sweetness which is nice served with a spoonful or so of yoghurt on top and perhaps some mango chutney. It’s another recipe from ” Organic” by Sophie Grigson and William Black.

Lamb and Dried Apricot Pilau (4)
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Lamb and Dried Apricot Pilau (4)
Print Recipe
  1. Tip the rice into a sieve and rinse thoroughly under the cold tap. Leave to drip dry. Heat the oil with half the butter in a large pan. Add the onion and garlic and cook until just tender and translucent.
  2. Increase the heat and add the lamb. Fry, breaking up the lumps, until browned then add the spices and cook for a minute or two more.
  3. Add 150 ml of the stock then simmer very gently until almost all the liquid has evaporated.
  4. Add the apricots, rice and remaining stock. Season with salt and pepper then bring to the boil. Turn the heat down to very low, cover tightly and leave to cook for 10-15 minutes until all the liquid has been absorbed and the rice is tender. Check occasionally near the end of cooking to make sure the rice is not catching, but don't stir unless absolutely necessary.
  5. Remove from the heat and stir in the coriander and the remaining butter, then check seasoning. Serve immediately.
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