A pilaf is a traditional Middle Eastern dish in which all ingredients are cooked in one pot (making them simple) and no water is wasted (very important in dry climates!). Very similar to the Spanish paella or Italian risotto pilafs are quick to prepare, delicious and simple. In this version the fruit and spices complement the flavour of the lamb. I like to serve this pilaf with a dollop of greek yoghurt mixed with either coriander or mint and garlic. The quantities shown in this recipe serve 2 as a main meal.

Ingredients

• 1 Onion, chopped
• 250g Lamb mince
• 4 Cardamom pods
• 150g Arborio rice
• 1 tbsp Sultanas
• 1 tbsp Dried apricots, chopped
• 1/2 tsp Cinnamon
• 500ml Beef stock
• 2 tbsp Pine nuts

Method

1.  Place the onion and lamb in a hot pan anddry-fry until the lamb is browned.
2. Squeeze the cardamom pods until they split (if they haven't already done so) and add them to the lamb along with the rice, dried fruit and cinnamon.
3. Fry for two or three minutes before adding the stock.
4. Bring to the boil, stirring well, cover and simmer for 20 minutes, stirring occasionally.
5. Add the pine nuts and serve.