Turkish lamb pilau

Ingredients

Instructions

1. Dry fry the pine nuts in a large pan until lightly toasted, then tip on to a large plate.
2. Add the oil to the pan, then fry the onion and cinnamon together until they start to turn golden. Turn up the heat, add the lamb and cook until the lamb changes colour, then add the rice and cook for
   1 minute, stirring all the time.
3. Add 500 ml boiling water, crumble in the stock cube, add the apricots and season to taste.
4. Turn down the heat, cover, and simmer for
   12 minutes until the rice is tender and the stock has been absorbed.
5. Toss in the pine nuts, add the mint and serve.

Nutrition

BBC Good Food: One-pot Dishes