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Ingredients
Method
- 500g cooked rice
- 100g cashews
- 1 tbsp veg oil
- ½ tsp ground cumin
- 300g shredded roast lamb
- 400g tin of chickpeas, drained
- 125g chopped dried apricots
- 15g chopped coriander
- Fry the cashews in a large frying pan until golden and aromatic, then remove from the pan and set aside. Add the oil to the pan and stir in the cumin. Fry for a minute, then add the lamb and toss quickly to coat with the spiced oil.
- Stir the chickpeas and drained rice into the lamb and cook for 3 mins. Mix in the apricots, half the coriander and the cashews, season liberally, then scatter with the remaining coriander to serve.
15 mins
4 serving
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