40g / 3 tbsp butter
1 large onion, finely chopped
450g lamb fillet, cut into small cubes
2.5ml / ½ tsp ground cinnamon
30ml / 2 tbsp tomato puree
45ml / 3 tbsp chopped fresh parsley
115g ready-to-eat dried apricots, halved
75g pistachio nuts
450g long grain rice, rinsed
Salt and ground black pepper
Flat leaf parsley; to garnish
1. Heat the butter in a large heavy based pan. Add the onion and cook until soft and golden. Add the cubed lamb and brown on all sides. Add the cinnamon and season with salt and pepper. Cover and cook gently for 10 minutes.
2. Add the tomato puree and enough water to cover the meat. Stir in the parsley, bring to the boil, cover and simmer very gently for 1 ½ hours, until the meat is tender. Chop the pistachio nuts.
3. Add enough water to the pan to make up to about 600ml / 1 pint liquid. Add the apricots, pistachio nuts and rice, bring to the boil, cover tightly and simmer for about 20 minutes, until the rice is cooked. (You may need to add a little more water, if necessary.) Transfer to a warmed serving dish and garnish with parsley before serving.