Turkish lamb pilau

• Pine NutsHandful
• Olive Oil1 tablespoon
• Onion1 Large Chopped
• Cinnamon2
• Lamb1 lb
• Basmati Rice8¾ oz
• Lamb Stock1
• Dried Apricots12
• MintHandful

Instructions

1. 1

   Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate.

2. 2

   Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden.

3. 3

   Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.

4. 4

   Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste.

5. 5

   Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed.

6. 6

   Toss in the pine nuts and mint and serve.