Serves 4


• 500g diced Scotch Lamb PGI shoulder

• 2 x medium onions, thinly sliced

• 130g dried apricots

• 2 x tsp curry powder

• 1 x 400g tin chopped tomatoes

• 250g basmati rice

• 1 x flat tsp ground cinnamon

• 2 x cloves garlic, minced

• 1 x reduced salt lamb stock cube (if you can’t find lamb, try a chicken or beef stock cube instead)

• 600ml boiling water

• Sea salt and black pepper

• 1 x lemon

• 4g fresh mint, finely chopped

• 4g fresh parsley, finely chopped

• 40g pine nuts

• Scottish rapeseed oil

Slow Cooker Method:

1. Turn the slow cooker to high

2. Pour in the tinned tomatoes

3. Pour the boiling water over the stock cube and stir well to dissolve - pour into the slow cooker

4. Brown the meat and onions in some oil in a frying pan then add to the slow cooker

5. Add the garlic to the slow cooker along with the curry powder and ground cinnamon

6. Add the rice and mix well

7. Slice the apricots and add to the slow cooker, season with some salt and pepper

8. Put on the lid, reduce the heat to low and cook for 4 hours

9. Dry fry the pine kernels to light brown

10. Mix the herbs with the pine nuts and sprinkle over the dish before serving

11. Serve with a wedge of lemon to squeeze

Prep time - 15 mins

Cook time - 4 hours