Lamb and Apricot Pilaf
Indulge in the warm, aromatic flavors of this Lamb and Apricot Pilaf, a dish that beautifully balances tender, spiced lamb with the natural sweetness of dried apricots. Featuring fluffy basmati rice infused with fragrant spices like cinnamon, cumin, coriander, and turmeric, this Middle Eastern-inspired recipe is simmered to perfection in a rich stock, ensuring every bite bursts with savory depth. Toasted slivered almonds and a sprinkle of fresh parsley add a delightful crunch and freshness for the perfect finishing touch. Ready in just over an hour, this hearty one-pot meal is ideal for weeknight dinners or special occasions alike, offering a stunning mix of textures and flavors your family will love. Serve it warm and let the intoxicating aroma transport you!
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Recipe Information
Ingredients
- 500 grams lamb shoulder, diced
- 300 grams basmati rice
- 100 grams dried apricots, chopped
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric
- 500 milliliters chicken or lamb stock
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 2 tablespoons slivered almonds, toasted (optional for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside to soak in water for 20 minutes, then drain.
Heat olive oil and butter in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onion and cook until softened and golden, about 5-7 minutes.
Stir in the garlic, ground cinnamon, cumin, coriander, and turmeric. Cook for 1-2 minutes until the spices are fragrant.
Increase the heat to medium-high and add the diced lamb. Sear the lamb on all sides until browned, about 5 minutes.
Season the lamb with salt and black pepper, then add the chopped dried apricots. Stir to combine.
Pour in the chicken or lamb stock and bring to a gentle simmer. Reduce the heat to low, cover the pot, and let the lamb cook for 30 minutes.
Stir in the drained basmati rice, making sure it is evenly distributed. Add a bit more stock if needed to ensure there is enough liquid to cook the rice.
Cover the pot again and cook on low heat for another 20 minutes, or until the rice is tender and has absorbed the liquid.
Turn off the heat and let the pilaf rest for 5 minutes with the lid on. Fluff the rice gently with a fork.
Serve the lamb and apricot pilaf warm, garnished with fresh parsley and toasted slivered almonds if desired.
Nutrition Facts
Calories |
2652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.7 g | 212% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 4640 mg | 202% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 61.8 g | ||
| Protein | 123.3 g | 247% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2992 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
