Serve up a basmati rice one pot flavoured with cinnamon, mint and apricot, studded with tender lamb
Cook:30 mins
Serves 4
small handful pine nuts or flaked almonds1 tbsp olive oil1 large onion, halved and sliced2 cinnamon sticks, broken in half500g lean lamb neck fillet, cubed250g basmati rice1 lamb or vegetable stock cube12 ready-to-eat dried apricotshandful fresh mint leaves, roughly chopped
STEP 1Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.STEP 2Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.
