Turkish Lamb and Apricot Pilau with Apricot Pilau Rice

Begin by preparing your ingredients: thinly slice the brown onion, halve the dried apricots, and finely chop the fresh mint. Set aside. Each stock cube should be combined with 450-500ml of boiling water, stirring until fully dissolved to create the chicken stock. Measure 120ml of chicken stock per person and set aside.

Rinse the white rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky during cooking.

In a large skillet or pan, heat the olive oil over medium heat. Add the thinly sliced onions and cook until they are soft and translucent. Add the lamb cubes to the pan, browning them on all sides. This process should take about 5-7 minutes.

Stir in the curry powder and a cinnamon stick, cooking for another minute until fragrant. This will help to release the flavors into the oil and coat the lamb.

Add the rinsed white rice to the skillet, stirring to combine it with the lamb and onions. Pour in the coconut milk and the measured chicken stock, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 10 minutes.

After 10 minutes, add the halved dried apricots and half of the chopped mint to the skillet, gently folding them into the rice. Cover and continue to simmer for another 10 minutes, or until the rice is tender and the liquid has been absorbed.

Remove the skillet from the heat and let it sit, covered, for 5 minutes. This allows the rice to finish cooking in its own steam and makes it fluffier.

Fluff the pilau with a fork, then sprinkle the almond flakes and the remaining chopped mint over the top before serving. Serve hot as a hearty and flavorful meal.