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Ingredients
Method
- 400g quality lamb mince
- 400g finely sliced leeks
- 1.5 tsp garam masala
- 400g tin of chickpeas, drained
- 600g pilau rice, cooked and seasoned
- Handful of dried apricots, finely chopped
- Handful of pomegranate seeds
- 1 tbsp fresh mint
- Tip the mince into a large frying pan and cook for 5 mins over a medium heat, or until the fat is rendered. Season with salt and pepper, then increase the heat and cook for 5 mins more to brown the mince all over. Remove from the pan and set aside on a plate.
- Add the sliced leeks to the pan and fry in the lamb fat for 8 mins or until golden and softened. Stir through the garam masala and fry for a minute more, then stir through the chickpeas, rice, apricots, 75ml water and the fried lamb mince. Fry for 5 mins, then serve scattered with mint and pomegranate seeds.
25 mins
4 serving
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