Kim's Kitchen

400g diced lamb  (leftover roast)
1 large onion
1 tbsp olive oil
2 cloves garlic
1tbsp Tesco mild curry powder
200g basmati rice
400ml lamb stock
200g chopped tomato
8 semi-dried apricots, chopped
2tbsp chopped parsley
1tbsp fresh chopped mint
1tbsp toasted pine nuts

This fragrant lamb recipe creates an exotic and filling pilaf dish with tender meat in 40 minutes. The dried apricots add a sweetness of flavour with the combination of spices in the curry powder adding depth.

Remove all visible fat from the lamb. Peel and finely chop the onion and sauté in the oil in a nonstick lidded frying pan over medium low heat until soft, transparent and just turning golden - stir occasionally.  Push the onion to the sides, turn heat up a little and add the lamb to brown for a minute or two.

Peel and crush the garlic with a little salt and add to the pan with the curry powder. Stir for a minute, then stir in the rice to coat it thoroughly. Add the lamb stock, tomatoes and apricot pieces, stir well and bring to simmer.

Put the lid on and simmer over low heat for 20 minutes or until all the liquid is absorbed by the rice (add a little more stock if the mix becomes too dry). Stir in the fresh parsley and mint. Toast the pine nuts - put then in a small dry nonstick frying pan over high heat until golden, remove from heat immediately (or they will burn). Sprinkle over the pilaf to serve.

Tip - Try serving each portion with a green leaf salad. 

I added in raisins!

515 kcal per portion