Turkish Lamb Pilau

Ingredients

• pine nuts, toasted in a dry pan
• 1 tbspolive oil
• 1onion, large, chopped
• 2cinnamon sticks
• 500 glamb mince
• 250 gbasmati rice
• 1lamb stock cube
• 12dried apricots
• mint, fresh, roughly torn

Method

1. 1

   Dry-fry the pine nuts in a large pan until lightly toasted. Tip onto a plate.

2. 5

   Reduce heat, cover and simmer for 12 minutes until the rice is tender and the stock absorbed. Toss through the toasted pine nuts and fresh mint and serve.

3. 2

   Add the oil to the pan. Fry the onion and cinnamon sticks together until starting to turn golden.

4. 3

   Turn up the heat, stir in the lamb mince and fry until the meat changes colour. Add the rice and cook for 1 minute, stirring constantly.

5. 4

   Pour in 500ml boiling water and crumble in the stock cube. Add the dried apricots and season to taste.