Lamb And Apricot Pilaf

• 3 tbsp vegetable oil
• 1 None medium onion, peeled, thickly sliced
• 1 lb lamb neck fillet, trimmed, cut into 1 inch cubes
• 1/2 tsp ground cumin
• 6 None cardamom pods, seeds removed, crushed
• 1/4 tsp ground cinnamon
• 1 None bay leaf
• 5.25 oz long grain rice
• 1/3 cup raisins
• 3/4 cup dried apricots
• 2 cups vegetable stock
• 2 tbsp fresh parsley leaves, to garnish

1. Heat 2 tbsp vegetable oil in a frying pan. Cook onion for 8 mins, until soft and golden. Drain on paper towels.
2. Add remaining oil and brown lamb for 6 mins, turning occasionally. Add spices and rice, stirring to coat. Add onion, raisins and apricots. Add stock and bring to a boil. Reduce heat and simmer, covered, for 18-20 mins, until stock is absorbed and rice is fluffy. Remove bay leaf and fold in parsley.

vegetable oil, onion, neck fillet, ground cumin, cardamom pods, ground cinnamon, bay leaf, long grain rice, raisins, apricots, vegetable stock, parsley

Taken from recipes-plus.com/api/v2.0/recipes/29007 (may not work)