|Butter||1 1⁄2 Ounce (40 Gram / 3 Tablespoon)|
|Onion||1 Large, finely chopped|
|Lamb fillet||1 Pound, cut into small cubes (450 Gram)|
|Ground cinnamon||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Tomato puree||30 Milliliter (2 Tablespoon)|
|Chopped fresh parsley||45 Milliliter (3 Tablespoon)|
|Dried apricots||4 Ounce, halved (115 Gram / 1/2 Cup, Ready To Eat)|
|Pistachio nuts||3 Ounce (75 Gram / 3/4 Cup)|
|Long grain rice||1 Pound, rinsed (450 Gram)|
|Ground black pepper||To Taste|
|Flat leaf parsley||1 Tablespoon (For Garnish)|
1. Heat the butter in a large heavy-based pan. Add the onion and cook until soft and golden. Add the cubed lamb and brown on all sides. Add the cinnamon and season with salt and pepper. Cover and cook gently for 10 minutes.
2. Add the tomato puree and enough water to cover the meat. Stir in the parsley, bring to the boil, cover and simmer very gently for 1 1/2 hours, until the meat is tender. Chop the pistachio nuts.
3. Add enough water to the pan to make up to about 600 ml / 1 pint / 2 1/2 cups liquid. Add the apricots, pistachio nuts and rice, bring to the boil, cover tightly and simmer for about 20 minutes, until the rice is cooked. (You may need to add a little more water, if necessary.) Transfer to a warmed serving dish and garnish with pine nuts before serving.