Dice the onion and fry in a large saucepan until lightly browned.
Dice lamb into 2.5 cm cubes and add to onion, fry until lightly browned all over.
Add nuts and continue to cook for a minute until nuts take on some colour.
Add sultanas, cinnamon, nutmeg and tomato puree, season with salt and pepper.
Pour over stock and simmer covered for about 40 minutes until lamb is tender.
Add rice, bring back to a boil, lower the heat and cook, stirring occasionally for 15-20 mins until rice is cooked.
Towards the end of cooking it may be necessary to add a little more water or stock to prevent drying out and sticking or burning.
Turn off heat leave to stand covered for 5 minutes, dish up and enjoy!
During cooking the cinnamon gives the dish a slightly earthy smell, don't worry this doesn't transfer to the finished dish, also stick to the measurements, too much spice spoils the dish-trust me, I know!
Use for leftovers
I reckon you could use this recipe with leftover lamb roast.