Published : June 28, 2015
Serves 4
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:
Recipe by Jo Beer, www.revitalise.com.au
Jessica Brainard is a Curator at the Western Australian...
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