Turkish lamb pilau

apricot apricots basmati rice bbc good food cinnamon lamb mint pilau pine nut pine nuts risotto slow cooker slow cooking tagine turkish cuisine

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Source

Ingredients

small handful pine nuts or flaked almonds

1 tbsp olive oil

1 large onion , halved and sliced

2 cinnamon sticks, broken in half

500g lean lamb neck fillet, cubed

250g basmati rice

1 lamb or vegetable stock cube

12 ready-to-eat dried apricots

handful fresh mint leaves, roughly chopped

Method

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.

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.