Instructions

1. In a large saucepan which has a lid, heat the oil over a medium heat.  Once it’s hot add the mustard seeds, cardamom pods, cumin seeds and stir. Place the lid on and continue cooking until the mustard seeds start popping. When they have finished popping add the onion, ginger, garlic, chilli powder, salt. Stir and replace the lid for 8 minutes until the onion is cooked.
2. Add the uncooked lamb and stir in. Once the lamb is brown and cooked add the rice, apricots and raisins and stir again to coat the rice in the pan juices.
3. Add the stock and stir. Replace the lid and bring to the boil. Once you see steam escaping, move the pan to your smallest ring, set on lowest heat and cook for a further 14 minutes or until the rice is cooked (see notes). Once the rice is cooked, turn the heat off. If you leave it for a few more minutes, some of the rice will stand up on end which is fun to see!
4. Stir in the pistachios and mint and serve.