Turkish lamb pilaf
This recipe was so nice I made it twice. It takes hardly any time to throw together and is cooked all in one pot making it perfect for a rushed mid-week dinner. The delicate lamb pairs brilliantly with the sweet apricots, fragrant cinnamon and fresh mint. It has oodles of flavour for hardly any effort – just my kind of recipe!
Small handful pine nuts
1 tbsp olive oil
1 large onion, halved and sliced
2 tsp dried cinnamon
500g lean lamb neck fillet, cubed
250g basmati rice
1 lamb or vegetable stock cube
12 ready-to-eat dried apricot
Handful fresh mint leaves, roughly chopped
Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then set aside. 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 35 mins until the lamb is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.