Instructions

1. Cut the lamb into bite-sized chunks.
2. In a heavy-bottomed saucepan, heat the oil. Fry the onion until soft, then add the garlic.
3. Add the meat and curry powder and stir for about 1 minute.
4. Add the rice and, after 1 minute of stirring, add the tomato and stock. Bring to the boil then add the apricots.
5. Gently simmer under cover for about 20 minutes until the rice is tender. Add more stock if needed,
6. Stir in the pine nuts and herbs, season to taste.
7. Serve warm.