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One-Pot Lamb & Apricot Pilau

One-pot lamb and apricot pilau with golden rice, toasted almonds and fresh herbs

Rich lamb and sweet apricots are a beautiful match for warmly spiced rice. Pilau Rice Seasoning supplies the cinnamon, cardamom, cloves and turmeric in one balanced spoonful, keeping this impressive one-pot meal wonderfully straightforward. Pilau Rice Seasoning makes the aromatic base easy to get right.

At a Glance

  • Prep: 20 minutes
  • Cook: 1 hour 15 minutes
  • Serves: 4–6

Ingredients

  • 2 tbsp olive oil
  • 600g diced lamb shoulder
  • 1 large onion, finely sliced
  • 2 tbsp Pilau Rice Seasoning
  • 300g basmati rice, rinsed
  • 100g dried apricots, halved
  • 750ml hot lamb or chicken stock
  • 50g flaked almonds
  • A handful of chopped parsley or coriander
  • Plain yoghurt, to serve (optional)

Method

  1. Heat the oil in a large lidded casserole. Brown the lamb in batches, then set it aside.
  2. Cook the onion over a medium-low heat for 8–10 minutes until soft and golden.
  3. Return the lamb to the pan, add the Pilau Rice Seasoning and stir for 1 minute.
  4. Pour in 450ml of the stock. Cover and simmer gently for 35 minutes, until the lamb is beginning to soften.
  5. Stir in the rice, apricots and remaining stock. Cover and cook on the lowest heat for 18–20 minutes, until the rice is tender.
  6. Meanwhile, toast the almonds in a dry frying pan. Rest the pilau off the heat for 8 minutes, then fluff gently and scatter with almonds and herbs. Taste before adding salt.

Serving Suggestions

Add spoonfuls of cool yoghurt and serve with steamed greens or a sharp carrot and lemon salad.

Why This Recipe Works

The lamb gets a head start before the rice is added, so it becomes tender without overcooking the basmati. Apricots bring just enough sweetness to balance the savoury spices.

Allergy Notes

Contains almonds (nuts). Contains milk if served with yoghurt. Check the stock for allergens.

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