Turkish lamb pilau

• pine nuts↗

  or flaked almonds

• olive oil↗ tbsp
• onion↗1

  halved and sliced

• cinnamon↗2

  sticks, broken in half

• lean lamb↗500g g

  neck fillet, cubed

• basmati rice↗250g g
• lamb↗1

  or vegetable stock cube

• ready-to-eat dried apricots↗12
• fresh mint↗

  leaves, roughly chopped

Step-by-step instructions

1. 1

   Dry-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.

2. 2

   Pour 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.