Turkish Lamb Pilau

INGREDIENTS

• 1/4 cup pine nuts

• 1lb lamb neck fillet, 1" cubes

• 1 yellow onion, halved and sliced

• 2 cloves garlic, crushed

• 2 tbsp olive oil

• 1 tsp ground cinnamon

• 2 cups basmati rice

• 500ml vegetable stock

• 1 cup dried apricots, chopped

• Salt and pepper

• 1/2 cup chopped fresh mint

DIRECTIONS

1. Toast the pine nuts in a small pan over low heat until lightly browned. Set them aside.

2. Heat the olive oil in a large pan over medium heat and add the onions and cook down until softened and lightly browned. Add the garlic and cinnamon and cook for one minute. (Note: add more oil if the pan is too dry)

3. Add the lamb pieces to the pan and brown on all sides. 

4. Add the rice to the pan and stir to coat the grains of rice with oil. Stir in the stock, apricots, season with salt and pepper and bring to a boil. Cover and simmer for 15-20 minutes or until rice is cooked through and stock is absorbed.

5. Taste and season again with salt and pepper as needed. 

6. Stir in toasted pine nuts and fresh chopped mint.

7. Garnish with extra chopped mint and enjoy!