LAMB & APRICOT PILAFF

SERVES - 4
CALORIES PER SERVING - 650
PREP TIME - 10 minutes
COOKING TIME - 15-20 minutes

Ingredients:
850ml/1.5pint lamb stock
275g/10oz long grain rice
150g/5oz no-need-to-soak dried apricots
75g/3oz raisins
3 tbsp olive oil
2 onions, peeled and thinly sliced
350g/12oz lamb neck fillets, cut into cubes
0.5 tsp ground cinnamon
1 tsp ground coriander
3 tbsp fresh chopped mint Greek style natural yogurt to serve (optional)

1) Place the stock and the rice in a large saucepan and bring to the boil, stirring occasionally. Reduce the heat and simmer, uncovered, for 12-13 minutes until the rice is tender and cooked. Add the apricots and raisins for the final 5 minutes.

2) Meanwhile, heat 2 tbsp of the oil in a large frying pan and cook the onions for 5-6 minutes over a gentle heat until soft and golden. Remove from the pan and set aside.

3) Toss the lamb in the cinnamon and coriander with salt and freshly ground black pepper. Heat the remaining oil in the pan and cook the lamb for 4-5 minutes until browned and cooked through.

4) Drain the rice and fruit and add to the frying pan with the onions and chopped mint. Stir-fry over a high heat for 2 minutes until piping hot.

Serve with Greek style natural yogurt, if liked.

Enjoy!

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