Step 2

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.

Step 3

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

Step 4

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.

Step 5

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