Turkish Lamb Pilau

Ingredients

• 1 ozpine nuts, toasted in a dry pan
• 1 tbspolive oil
• 1onion, large, chopped
• 2cinnamon sticks
• 1 lbground lamb
• 1 1/3 cupsbasmati rice
• 1lamb bouillon cube
• 12dried apricots
• mint, fresh, roughly torn
• 2 1/8 cupswater, boiling

Method

1. 1

   Dry-fry the pine nuts in a large pan over medium heat until lightly toasted, then tip them onto a plate.

2. 2

   Add the oil to the pan and fry the onion and cinnamon sticks together until the onion starts to turn golden.

3. 3

   Turn up the heat, stir in the ground lamb and fry, breaking it up, until browned and no longer pink. Add the rice and cook for 1 minute, stirring constantly.

4. 4

   Pour in the boiling water and crumble in the bouillon cube. Add the dried apricots and season to taste.

5. 5

   Reduce the 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.