Moroccan lamb pilaf

Moroccan lamb pilaf

If you fancy a change, chicken or pork fillets also work well in this simple one-pot recipe.

By , 21 September 2015
Moroccan lamb pilaf
  • Ready in: 35 mins
  • Serves: 4
  • Price: £2.05 per serving
Nutritional Info
Each 480g serving contains
  • Fat high
    22.6g
    32%
  • Saturates high
    7.3g
    36%
  • Sugars low
    12.6g
    14%
  • Salt low
    1.2g
    21%
  • Energy 1838KJ 439KCAL
    22%
of your reference intake.
Typical energy values per 100g: 383kJ/91kcal.
Ingredients
  • 2 tbsp olive oil
  • 420g pack Asda Butcher's Selection Lamb Leg Steaks, trimmed of fat and cut into bite-sized pieces
  • 1 onion, chopped
  • 35g pack Asda Moroccan Style Reason to Season
  • 225g long grain white rice
  • 75g dried apricots, quartered
  • 200g green beans, halved
  • 125g frozen peas
Method
  • Heat 1 tbsp of the oil in a large pan and gently fry the lamb in two batches, until browned on each side. Transfer the meat to a bowl.

  • Add the rest of the oil and the onion to the pan, then gently fry until soft. Return the meat in the bowl and any juices that have run out back to the pan.

  • Add the Moroccan-style seasoning, stir until evenly mixed, then add the rice and apricots. Pour in 750ml hot water and heat until simmering. Cover with a lid and cook gently over a low heat for 10 minutes.

  • Stir in the beans and peas. Return to simmering, cover and cook for 5-10 minutes or until the rice is cooked and the liquid absorbed.