Step 1

Heat oil in a deep non-stick frypan over medium heat. Add onions and cook for 5 minutes or until just turning golden.

Step 2

Add spice and cook for a few seconds, then add lamb and stir for 2-3 minutes until meat is browned.

Step 3

Stir in rice, then add stock and bring to the boil. Reduce heat to low and simmer for 10 minutes until rice is tender and most of the stock is absorbed. Stir in apricots, chickpeas and pine nuts.

Step 4

Garnish with mint and serve with tzatziki and flatbread.