Turkish Lamb Pilaf

Serves 4-5

• 1 tbsp (15g) pine nuts
• 1 tbsp (15g) slivered almonds
• 450g (1lb) lamb neck filet
• 1 onion
• 1 clove of garlic
• 2 tbsp olive oil
• 1/2 tsp ground cinammon
• 275ml (1/2 pint) rice
• 425ml (3/4 pint) stock, water or water mixed with wine
• 110g (4oz) ready to eat dried apricots, chopped
• Salt & pepper
• 1 tbsp chopped fresh mint

Put the pine nuts and almonds into a large pan and cook on the Boiling Plate for a minute or two until toasted. Set them aside.

Cut the lamb into 1cm (half inch) cubes. Peel and chop the onion, crush the garlic

Heat the oil in the pan and add onion, garlic, cinnamon and lamb. Cook on the Boiling Plate for a minute, until sizzling. Stir, then put onto the floor of the Roasting Oven for a further 10 minutes to brown

Transfer the pan to the Boiling Plate, stir in the rice and apricots, and pour on the stock. Season, stir well and bring to the boil. Cover and put in the Simmering Oven for 15-20 minutes.

Just before serving, stir in the chopped mint.

Conventional cooking: Fry off on the hotplate/hob then transfer to a pre-heated oven at 130°C, 250°F, Gas 1.

Tips:
Prepare in advance: The cooked, cooled pilaf will keep in the fridge for up to 24 hours, cover and reheat in the Roasting Oven for 20 minutes.
Prepare ahead: Will keep warm in Simmering or Warming Oven for up to an hour.