Turkish lamb pilau

Ingredients

• Handful Pine Nuts
• 1 tablespoon Olive Oil
• 1 Large Chopped Onion
• 2 Cinnamon
• 500g Lamb
• 250g Basmati Rice
• 1 Lamb Stock
• 12 Dried Apricots
• Handful Mint

Instructions

1. Toast the pine nuts (or almonds) in a dry pan over medium heat until lightly golden, stirring constantly. Transfer to a plate and set aside.
2. Add the olive oil to the same pan, then cook the chopped onion with the cinnamon sticks until the onion softens and begins to turn golden. Increase the heat, add the lamb, and fry until the meat changes colour on all sides.
3. Stir in the basmati rice and cook for about 1 minute, mixing continuously so the grains are well coated with the oil and spices.
4. Pour in 500 ml boiling water, crumble in the stock cube, add the dried apricots, and season to taste. Reduce the heat, cover, and simmer for about 12 minutes, until the rice is tender and the liquid has been absorbed.
5. Gently fold in the toasted pine nuts and chopped mint, then serve hot.

instructions_source: editorial-classic