Ingredients :
- 1 handful pine nuts
- 1 Tablespoon olive oil
- 1 large onion chopped
- 2 Cinnamon sticks broken in half
- 500 g Cubed neck of lamb
- 250 g Basmati rice
- 500 ml Boiling water
- 1 Lamb stock cube
- Handful mint chopped
- 12 Ready to eat dried apricots
Method :
- Gently dry fry the pine nuts until golden brown and set aside
- In a large frying pan add the olive oil, onion and cinnamon sticks and gently fry until turning golden brown.
- Add the cubed lamb and cook on a higher heat until brown.
- Add the rice and stir fry for 1 minute.
- Add the boiling water, stock cube and apricots and simmer until the rice is cooked and there is no liquid (about 12-15 minutes), add extra water if rice requires it.
- Once cooked add the pine nuts and chopped mint and serve.
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