Step 1 of 5
Turkish Lamb Pilau
Dry-fry the pine nuts in a large pan over medium heat until lightly toasted, then tip them onto a plate.
Step 2
Add the oil to the pan and fry the onion and cinnamon sticks together until the onion starts to turn golden.
Step 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.
Step 4
Pour in the boiling water and crumble in the bouillon cube. Add the dried apricots and season to taste.
Step 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.
