Availability: In stock
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.
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.
For deliveries to the UK and Northern Ireland: For orders up to £75 there will be a delivery charge of £5.95. Delivery is free for orders of £75 and over. Next day delivery is priced at £7.95.
AGA Hot Taps are delivered free of charge to UK Mainland addresses only.
For all orders to the Channel Islands and Ireland there will be a charge of £9.95.
We aim to dispatch orders within 7 working days subject to availability. In the event of any items being out of stock we will inform you and give you an estimated delivery date.
You can return any item within 28 days of receipt for a refund or to exchange for something else. Orders placed on the website can not be returned to store. We ask that goods are returned in a saleable condition and preferably in their original packaging. You will be responsible for returning your goods and any costs incurred.