This one-pan rice dish is quick and easy without compromising on flavour. The slightly sweet, sticky apricots are the highlight.
Serves 2
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
handful of pine nuts
1/2 Tbsp olive oil
1 small onion, thinly sliced
1 cinnamon stick, broken in half
1 tsp Moroccan spice mix
250g lamb leg steaks, cubed
125g basmati rice
1 vegetable stock cube
8 dried apricots, halved
1 Tbsp fresh mint leaves, roughly chopped
Method
Dry-fry the pine nuts in a large frying pan until they are lightly toasted and starting to turn golden brown. Watch them closely as this happens quickly. Tip them into a small bowl and set aside.
Add the oil to the pan and fry the onion and cinnamon for about 8 minutes, until the onion starts to change colour.
Turn up the heat and stir in the lamb, cooking until the meat is browned on all sides.
Add the rice and cook for 1 min, stirring constantly.
Pour 250mls of boiling water into the pan, crumble in the stock cube. Sprinkle the Moroccan spice over the top. Add the apricots and season to taste.
Turn the heat down and cover the pan with a lid or foil. Simmer for 15 minutes or until the rice is tender and the stock has been absorbed.
Toss in the pine nuts and mint and serve.
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