Lamb, Apricot and Chickpea Pilaf

Method

• Fry the cashews in a large frying pan until golden and aromatic, then remove from the pan and set aside. Add the oil to the pan and stir in the cumin. Fry for a minute, then add the lamb and toss quickly to coat with the spiced oil.
• Stir the chickpeas and drained rice into the lamb and cook for 3 mins. Mix in the apricots, half the coriander and the cashews, season liberally, then scatter with the remaining coriander to serve.