Usuba
Lamb Pilaf with Chickpeas and Apricots
Fragrant pilaf with tender lamb, crispy chickpeas, and sweet apricots. Basmati rice is infused with ras el hanout spices and lamb broth, creating a rich and complex flavor. The dish is garnished with fresh parsley and is perfect for a festive table.
- Total
- 30 min
- Standard serving
- 462.2 g
Ingredients
Total 11
Instructions
- 1
Step 1
Cut the lamb into cubes, salt and pepper it. Heat the olive oil in a pan over medium heat. Add the meat in portions and fry for 4–5 minutes until golden brown. Transfer to a plate.
- 2
Step 2
Add finely chopped onion to the same pan and fry over medium heat until soft. Add minced garlic, thinly sliced ginger, and ras el hanout. Fry for another 2–3 minutes.
- 3
Step 3
Pour in the rice and stir well. Add the lamb broth, bring to a boil. Cover with a lid, reduce the heat and cook for 10 minutes.
- 4
Step 4
Add finely chopped dried apricots and chickpeas. Cook for a few more minutes until the liquid is completely absorbed. Sprinkle with parsley and serve.
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