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Moroccan_lamb_pilaf-1281Cooking time: 1hr 20 mins
Preparation time: 15 mins
Serves: 4


  • 1 tbsp olive oil
  • 450g lamb neck fillet (or another cheap cut) , cut into 1½ inch cubes
  • salt and pepper
  • 1 onion, finely sliced
  • 3 cloves garlic, finely chopped
  • 1 cinnamon stick
  • 4 cloves
  • ½ butternut squash, peeled and cubed
  • 10 dried apricots
  • 200g Merchant Gourmet Camargue Red Rice
  • 400ml vegetable, lamb or chicken stock
  • 1 tbsp fresh coriander, chopped
  • 1 tbsp fresh mint, chopped


  1. Heat the oven to 190C. Heat the oil in a non-stick casserole pan. Season the lamb with salt and pepper then add to the pan. Brown the lamb all over for 8 mins, turning every 2 mins for even coverage. Remove the lamb from the pan and set aside. Add the onion to the pan and sauté on a low heat for 10-15 mins until really soft and golden. Make sure you do this really slowly as this will encourage all of the sugars to come out of the onion. For the last minute add the garlic
  2. Add the cinnamon and cloves, the squash, apricots, rice, stock and the meat back to the pan. Cover with a lid then bring to the boil. Transfer to the oven and bake for 1 hour. The rice should have absorbed the liquid, and meat and squash will be tender
  3. To get the top layer nicely crisp and golden, remove the lid for the last 10 mins of cooking. Top with the herbs and serve.