Moroccan-spiced Lamb Pilaf
Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons vegetable oil
- 1 1/2 cups basmati rice
- 2 1/2 cups salt-reduced chicken stock
- 1 1/2tablespoons Moroccan spice mix
- 400grams leftover Woolworths COOK cooked butterflied lamb shoulder with rosemary & mint, slicedingredient tip
- 1 can no-added-salt chickpeas, rinsed, drained
- 2tablespoons dried cranberries
- 1/2 bunch coriander, sprigs picked
- 1/2 cup Greek-style yoghurt
- 4 pita breads, warmed
Description
For a one-bowl dinner that packs a punch, this flavourful pilaf tossed with chickpeas, cranberries and leftover barbecued lamb is a sure thing.
Method
Step 1 of 2
Heat oil in a saucepan over medium-high heat. Add rice and stir to coat. Add spice mix and stir to combine. Add stock. Bring to the boil. Reduce heat to low. Cover. Cook for 12 to 15 minutes, or until rice is tender.
Step 2 of 2
Add lamb, chickpeas and cranberries to rice. Stand covered for 5 minutes. Season and stir to combine. Transfer to a serving dish. Top with coriander. Serve with yoghurt and pita bread.
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