Instruction

• step 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
• step 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