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Spiced lamb with apricots & lemon rice
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2 tsp oil
450g lamb neck fillet, cut into chunks
350g Cooks’ Ingredients Tagine Stew Base
8 dried apricots, sliced
400g can chopped tomatoes
1 tbsp honey
300g basmati rice, rinsed well
25g butter, melted
1 unwaxed lemon, zest and juice
½ x 28g pack coriander, roughly chopped, to serve
1. Heat the oil in a frying pan, add the lamb, season and brown over a high heat for 5 minutes. Add the tagine mix, apricots, tomatoes and 150ml water. Simmer for 20 minutes, covered. The lamb will be cooked but not yet tender. Stir in the honey, then transfer to a 2-litre shallow baking dish and allow to cool completely.
2. Meanwhile, put the rice into a saucepan of cold water and bring to the boil, then simmer for 7 minutes, until the rice is plumped but still chalky. Drain and rinse in cold water.
3. Return to the pan, then stir in the melted butter, lemon zest and juice. Season. Spoon it over the cooled lamb. Cover tightly with buttered foil, then freeze for up to 3 months.
4. Defrost completely in the fridge. Preheat the oven to 200°C, gas mark 6. While still covered with foil, bake for 30 minutes. Remove the foil and bake for a further 30 minutes. When piping hot throughout, fluff up the rice a little, fold in the coriander, then serve.
Typical values per serving:
This recipe was first published in December 2018.