1 - step 1 Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate.

2 - Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden.

3 - Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.

4 - step 2 Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste.

5 - Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed.