Spiced Lamb and Apricot Pilau

Ingredients
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, crushed
500 g neck of lamb, cut into cubes
1 tsp turmeric
1 tsp ground cumin
1 tsp cinnamon
1 tbsp grated fresh root ginger
225 g Brown Rice
400 g canned chopped tomatoes
300 ml vegetable stock
125 g ready to eat dried apricots
50 g raisins
Seasoning
3 tbsp toasted flaked almonds

Method
Heat the oil in a large saucepan add the onion, garlic and lamb and cook for 5 minutes or until the onion has softened and the lamb browned.
Stir in the turmeric, cumin, cinnamon and ginger then cook for 1 minute to release their flavour.
Add the rice and cook for 1 minute to coat well. Add the tomatoes and half the stock and then stir in the fruit. Cover and cook gently for 10 minutes checking the mixture from time to time adding more stock.
Add the remaining stock and cook for 30 to 35 minutes or until the rice is tender and the stock absorbed you may need to add more liquid if it becomes dry.
Season to taste. Leave to stand for 5 minutes. Serve sprinkled with the toasted almonds.