Spiced Lamb Pilaf - cooking recipe

Ingredients

1 cup brown rice
2 medium carrots, cut into thin sticks
1/2 cup dried apricots
1/2 cup dried prunes
1/2 cup dried pears
2 None beef or lamb bouillon cubes, crumbled
8 oz ground lamb
2 tbsp oil
1 medium onion, finely chopped
2 tsp ground coriander
1 tbsp cumin seeds
1/4 cup chopped mint

Preparation

Cook rice in salted boiling water according to package directions. Drain. Bring 1 1/4 cups water and bouillon cubes to boil in a medium saucepan on high heat. Add carrots and dried fruits. Reduce heat to low and simmer for 10 mins until the carrots are tender.
Shape lamb into small balls. Heat oil in large skillet on medium-high heat. Add lamb meatballs and cook for 10 mins until browned. Remove from pan and keep warm.
Add onion to pan juices and cook for 5 mins until softened. Add coriander and cumin and cook for 1 min. Add rice, carrots, fruit and cooking liquid, mint and meatballs. Cook for 2-3 min, stirring, until heated through.