Lamb and Chickpea Pilaf
Main Dishes • Uzbek
Description
Lamb and Chickpea Pilaf
Ingredients
- Lamb Neck Fillet 15 oz
- Olive Oil 1 tablespoon
- Onion 1 head
- Garlic 2 cloves
- Grated Ginger Root 0 oz
- Ras el Hanout 2 teaspoons
- Basmati rice 10 oz
- Dried Apricots 5 oz
- Lamb 15 fl oz
- Chickpea 15 oz
- Chopped Sage Leaves 4 tablespoons
Step-by-Step Guide
Step 1
Cut the meat into small cubes, season with salt and pepper. Heat the olive oil in a skillet over medium heat. Add the meat and sauté in batches for 4-5 minutes until browned. Transfer to a plate.
Step 2
In the same skillet, add the finely chopped onion and sauté over medium heat until soft. Add the minced garlic, finely chopped ginger, and ras el hanout, and sauté for another 2-3 minutes.
Step 3
Add the rice and mix well. Pour in the broth, bring to a boil, cover, reduce the heat, and cook for 10 minutes.
Step 4
Add the finely chopped dried apricots and chickpeas, and cook for a few more minutes. Sprinkle with parsley and serve.
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