This dish is full of flavour and cooked in no time - melt-in-your mouth lamb and fragrant rice with a hint of cumin and cinnamon, fresh mint, apricots and toasted nuts that make a perfect combination.
The recipe is adapted from BBC One Pots magazine (Spring 2016).
Ingredients:
1 large onion, sliced
2 cinnamon sticks broken in half
1 tsp ground cumin
500 g lean lamb neck fillet, cubed
250 g basmati rice
500 ml hot vegetable stock
12 ready to eat dried apricots
toasted flaked almonds or pine nuts for sprinkle
fresh mint leaves, roughly chopped
Method:
Heat 1 tbsp oil in a large pan, then fry the onion, cinnamon and cumin together, until started to turn golden.
Turn up the heat, stir in the lamb, fry until the meat changes it's colour.
Tip in the rice and cook for 1 minute, stirring all the time.
Pour in the stock, add the apricots, then season to taste.
Turn the heat down, cover and simmer for 12-15 minutes until the lamb is tender and the rice is cooked, and the stock has been absorbed.
Toss in the pine nuts or almonds and mint.
Serve and enjoy!
Bon Appetit!
