Image: Martin Davidson

LAMB, ZUCCHINI + APRICOT PILAF

INGREDIENTS:

3 tbsp olive oil
450g lean boneless lamb cut into 2.5cm cubes
2 tbsp chopped rosemary
2 onions peeled and finely sliced
1 clove garlic, crushed
225g brown rice, rinsed and drained
Large pinch of saffron (optional)
750ml vegetable stock
Freshly ground pepper
225g zucchini, chopped into fine sticks
75g dried apricots, finely sliced

METHOD:

• Heat oil in a large pan and add the lamb and rosemary. Cook gently until the meat is beginning to brown. Remove with a slotted spoon and put aside.
• Next place the onion and garlic in the pan and cook until lightly brown.
• Add the rice, saffron, stock and seasoning to the pan and stir well.
• Add the meat, cover and simmer for 25 minutes.
• Finally, add the zucchini and apricots and cook for a further 10 - 15 minutes or until most of the liquid is absorbed.
• Adjust the seasoning and serve with salad.

Recipe by Jo Beer, www.revitalise.com.au

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