• 500g microwaveable long-grain rice
  • 90g cashew nuts
  • 1 tbsp vegetable oil
  • ½ tsp ground cumin
  • 300g cooked roast lamb, shredded
  • 400g tin chickpeas in water, drained and rinsed
  • 125g dried apricots, chopped
  • 15g fresh coriander, chopped


  1. 1

    Cook the rice according to the instructions on the packet and set aside.

  2. 2

    Meanwhile, heat a large frying pan. Add the cashews and dry fry until golden, taking care not to let them burn. Remove from the pan and set aside.

  3. 3

    Return the pan to the heat. Add the oil and cumin and stir in the lamb. Toss quickly, then stir in the chickpeas and cooked rice and cook for 2 minutes. Stir in the apricots, cashews and half the coriander, then scatter over the remaining coriander to serve.

Nutritional Details

Each serving provides
  • Energy 2864kj 684kcal 34%
  • Fat 26.2g 37%
  • Saturates 7.2g 36%
  • Sugars 14.4g 16%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 787kj/188kcal

Each serving provides

72.0g carbohydrate 9.9g fibre 35.0g protein

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