Lamb, Apricot and Chickpea Pilaf
Lamb, Apricot and Chickpea Pilaf



  • 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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