Lamb And Apricot Pilaf - cooking recipe

Ingredients

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

Preparation

Heat 2 tbsp vegetable oil in a frying pan. Cook onion for 8 mins, until soft and golden. Drain on paper towels.
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.