Ingredients
Method
- Heat 1 tbs of the oil in a large frying pan over high heat. Add mince, breaking up with hands, to evenly cover the surface of the pan. Cook, without disturbing, for 3-4 minutes or until well browned. Flip mince and cook for a further 2 minutes or until cooked through. Add cumin, cinnamon, all spice and salt. Cook, stirring, for 30 seconds or until aromatic. Transfer to a bowl.
- Heat remaining 1 tbs oil in pan over medium heat. Add almonds. Cook, stirring, for 2 minutes or until golden. Add honey. Season. Cook, stirring, for a further 1 minute or until golden brown. Transfer to a plate to cool.
- Add onion, garlic and apricot to pan. Cook, stirring, for 2 minutes or until softened. Add rice to pan. Cook, stirring constantly, for 1-2 minutes or until warmed through. Return lamb mixture to pan. Cook, stirring, for 1 minute or until well combined. Stir through half the parsley. Transfer to a serving platter. Sprinkle with toasted almonds and remaining parsley. Serve with lemon wedges, hummus and Lebanese bread.
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