Easy Lamb Pilaf

• 1 tablespoon olive oil
• 1 onion, sliced
• 2 teaspoons ras el hanout spice mix or 2 teaspoons moroccan seasoning
• 500 g lamb fillets, diced
• 1 14 cups basmati rice
• 2 cups beef stock or 2 cups vegetable stock
• 50 g dried apricots, chopped
• 400 g canned chick-peas, rinsed, drained
• 1 tablespoon toasted pine nuts
• mint leaf
• tzatziki
• flat bread, to serve

1. Heat oil in frypan.
2. Add onions and cook until just golden.
3. Add spice and cook for few seconds, add meat and stir 3 minutes until meat is browned.
4. Stir in rice, add stock and bring to boil.
5. Reduce heat to low and simmer 10 minutes until rice is tender and most of stock is absorbed.
6. Stir in apricots, chicpeas and pine nuts.
7. Garnish with mint and serve with tzatziki and flatbread.

olive oil, onion, hanout spice, basmati rice, beef stock, chickpeas, nuts, mint leaf, bread

Taken from www.food.com/recipe/easy-lamb-pilaf-129333 (may not work)