Lamb Pilau with Apricots





20 min


40 min


Like 23


  • 1 tbsp ‏–ělive oil
  • 1 ‏Large onion
  • 2 ‏Cinnamon sticks
  • 500 grams ‏Lean lamb neck fillet, cubed
  • 250 grams ‏Basmati rice
  • 1 ‏Lamb or vegetable stock cube
  • 12 ‏Ready-to-eat dried apricots
  • ‏Handful fresh mint leaves, roughly chopped
  • ‏Handful of pine nuts
  1. Heat a large skillet and slightly roast the handful of pine nuts for a few minutes. Remove and transfer to a plate.
  2. Pour the olive oil into the same pan and once hot, add the sliced onion, cinnamon and temper for a few minutes until the onions become soft.
  3. Increase the heat and mix in the cubed lamb pieces and allow to cook until the meat is tender. Toss in the rice, stir and allow to cook for about 2 minutes.
  4. Dissolve the stock cube in water and pour about 500 ml boiling water over the lamb mixture. Mix in the dried fruits, stir and adjust seasonings as required.
  5. Reduce the heat and allow the ingredients to be cooked in the stock for about 12 minutes. Garnish with pine nuts and mint leaves. Serve hot!


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