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TranceEurope`s Recipy Pages

TranceEurope`s Recipy Pages

Moroccan lamb pilaf


1. 2tbsp olive oil
2. 420g pack Asda Lamb Leg Steaks, trimmed of fat and cut into bitesize pieces
3. 1 onion, chopped
4. 35g pack Asda Moroccan Style Reason to Season
5. 225g long grain white rice
6. 75g dried apricots, quartered
7. 200g green beans, halved
8. 125g frozen peas


1. Heat 1tbsp of the oil in a large pan and gently fry the lamb in two batches, until browned on each side. Transfer the meat to a bowl using a slotted spoon.
2. Add the rest of the oil and the onion to the pan, then gently fry until soft. Return the meat in the bowl and any juices that have run out back to the pan.
3. Add the Moroccan-style seasoning, stir until evenly mixed, then add the rice and apricots. Pour in 750ml hot water and heat until simmering. Cover with a lid and cook gently over a low heat for 10 minutes.
4. Stir in the beans and peas. Return to simmering, cover and cook for 5-10 minutes or until the rice is cooked and the liquid absorbed.