Apricot And Lamb Pilaf

• 1 tbsp olive oil
• 1 None onion, thinly sliced
• 1 clove garlic, crushed
• 2 tsp Moroccan seasoning, such as ras al hanout
• 14 oz lamb leg steak, cubed
• 1 cup basmati rice
• 2 cup beef or vegetable stock
• 1 None tomato, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/3 cup dried apricots, chopped
• 1 tbsp pine nuts, toasted
• None None Mint leaves, tzatziki dip, flatbread, to serve

1. Heat oil in a large deep skillet on medium heat. Cook onion and garlic 4-5 mins, until lightly golden.
2. Add Moroccan seasoning and cook 30 seconds to toast. Add lamb and brown 2-3 mins, stirring often.
3. Stir in rice and cook 1 min to coat in spice. Add stock and tomato and bring to a boil. Reduce heat to low; simmer, covered, 10 mins, until rice is tender and liquid absorbed.
4. Mix in chickpeas, apricots and pine nuts. Pack into airtight containers and refrigerate until ready to eat. Reheat in microwave until very hot. Sprinkle with fresh mint. Serve with tzatziki dip and flatbread, if desired.

olive oil, onion, clove garlic, seasoning, basmati rice, beef, tomato, chickpeas, dried apricots, nuts, mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/31792 (may not work)