Heat oil in a large saucepan over high heat. Add lamb and cook for 4 minutes or until browned. Transfer to a bowl. Add garlic, carrots and onions to pan and cook for 6 minutes or until golden. Stir in cumin, apricots, chestnuts and 750 ml water. Bring to the boil, then reduce heat to low and cook, covered, for 1 hour or until lamb is tender.
Meanwhile, soak rice in 1 litre salted water for 30 minutes. Drain, stir in saffron and transfer to a saucepan. Add stock and 125 ml water, cover and bring to the boil. Reduce heat to low and cook for 10 minutes or until rice is tender. Remove from heat and stand for 10 minutes. Spoon rice onto a platter and serve topped with lamb mixture and parsley.


  • 60 ml (¼ cup) olive oil
  • 1.8 kg lamb leg, deboned, cut into 5 cm pieces
  • 6 garlic cloves, finely chopped
  • 4 carrots, chopped
  • 3 large onions, chopped
  • 3 tsp ground cumin
  • 200 g dried apricots
  • 155 g (1 cup) dried chestnuts (see Note)
  • 500 g (2½ cups) long-grain rice
  • 1 tsp saffron threads
  • 500 ml (2 cups) beef stock
  • flat-leaf parsley, to serve