Turkish Lamb Pilau

Ingredients

• Handful of pine nuts
• 1 Tbs olive oil
• 1 onion, halved and sliced
• 2 cinnamon sticks, broken in half
• 500 g lean lamb, cubed
• 250 g basmati rice
• 250 ml chicken broth
• 12 dried apricots
• Handful fresh mint leaves, roughly chopped
• 250 ml boiling water

Directions

1. Dry-fry the pine nuts in a large pan until lightly toasted, then tip onto a plate.
2. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden.
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. Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste.
5. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed.
6. Toss in the pine nuts and mint and serve.