Turkish Lamb and Apricot Pilau with Apricot Pilau Rice

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Thinly slice the brown onion.

Halve the dried apricots.

Finely chop the fresh mint.

Heat a frying pan over medium heat.

Add the almond flakes and dry fry until lightly toasted.

Tip toasted almonds onto a plate and set aside for later.

Add the olive oil to a saucepan and heat over medium heat.

Add the onion and cinnamon until they start to turn golden.

Turn up the heat and then stir in the lamb cubes. Fry until the meat changes colour.

Tip in the rice and stir through.

Add the stock, coconut milk and apricots.

Season with salt, pepper and curry powder.

Turn down the heat, cover and simmer for 10-12 minutes, or until the rice is tender and the stock has been absorbed. Add any remaining stock or a little water if it begins to dry out too much.

Stir in half of the mint.

Distribute among serving plates.

Garnish with remaining mint and almond flakes.