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Moroccan Spiced Lamb Arancini with Apricot Hummus

8
Medium
45 mins
Moroccan Spiced Lamb Arancini with Apricot Hummus

The classic arancini is a crowd-pleaser, and this dish has the added twist of fragrant Moroccan spices, heat and sweetness. With careful cooking of the risotto, the result is a creamy, soft middle with a golden, crunchy coating. It is 100% worth the time and effort to create, enjoy!


Alice Lloyd
AUTHOR
From £30/head
Former restaurant & chalet chef. Extensive freelance cooking experience, catering for private dinner parties.

1. Finely dice the onion and sweat in a pan on a low heat for 4-5 minutes in a little oil or butter. Add in the rice and stir for 1-2 minutes. 

2. Slowly add in the stock, stirring to make sure it doesn't stick to the bottom of the pan. The rice will absorb the liquid, so keep an eye on it and add more stock when needed. 

3. Meanwhile, fry the lamb mince in a separate pan. Add in your spices, the garlic and a generous pinch of salt and pepper. 

4. Now start on the hummus. Put the chickpeas, olive oil, and chopped apricots into a food processor and blitz until smooth. Add more oil until you reach the consistency you prefer. As it’s a simple recipe with few ingredients make sure it’s seasoned perfectly with salt and pepper too! Leave to one side. 

5. Once the risotto is cooked, still with some bite to it, transfer onto a plate along with the lamb. Let the mixture cool down completely. 

6. While it’s cooling, prepare your bread crumbs. Simply tear the bread into smaller pieces and blitz in a food processor.

7. Set up 3 bowls, one with flour, one with a beaten egg and one with the bread crumbs. 

8. Mould the arancini mix into small balls the size of a golf ball, by rolling in your palms. Dip first into the flour, then the egg and finally the bread crumbs. 

9. Heat the vegetable oil in a pan and carefully fry your arancini, turning them over so you get a nice evenly coloured coating. Aim to keep each one in the oil for at least 2 minutes. You can keep them warm in the oven as you fry them in batches. 

10. Serve on a bed of apricot hummus and rocket, and top with shavings of parmesan. 

Ingredients

+

200g Arborio rice 

200g Lamb mince 

1 Small onion

1L Chicken stock

1tsp Cumin 

2tsp Ground ginger 

2tsp Coriander 

1tsp Garlic granules 

1-2tsp Hot chilli powder (your preference) 

Approx. 7 slices of bread 

Approx. 150g Plain flour

1-2 eggs

1 Tin of chickpeas

2tbsp Olive oil

1/2 L Vegetable Oil

Approx. 10 dried apricots

Salt 

Pepper 

Rocket (optional garnish)

Parmesan (optional garnish)

Ingredients

200g Arborio rice 

200g Lamb mince 

1 Small onion

1L Chicken stock

1tsp Cumin 

2tsp Ground ginger 

2tsp Coriander 

1tsp Garlic granules 

1-2tsp Hot chilli powder (your preference) 

Approx. 7 slices of bread 

Approx. 150g Plain flour

1-2 eggs

1 Tin of chickpeas

2tbsp Olive oil

1/2 L Vegetable Oil

Approx. 10 dried apricots

Salt 

Pepper 

Rocket (optional garnish)

Parmesan (optional garnish)