Instructions: Sprinkle lamb with salt and pepper. Heat 2 teaspoons oil in heavy large pot over medium-high heat. Add lamb, carrot and halved onion; saute until lamb browns, about 10 minutes. Add 8 cups water, quartered tomato, and bay leaf. Bring to boil. Reduce heat to medium and boil gently, uncovered, until liquid is reduced to 4 cups, turning lamb often, about 45 minutes.

Transfer lamb to cutting board; cool slightly. Strain lamb cooking liquid into bowl; spoon off any fat from surface. Discard lamb bone and vegetables. Cut lamb into 1-inch pieces.

Combine chopped onion and remaining 1 teaspoon oil in same pot. Saute over medium-high heat until onion is golden, about 4 minutes. Add rice, apricots, and garlic; stir 1 minute. Stir in reserved lamb cooking liquid, lamb pieces, and chopped tomato. Bring to boil. Reduce heat to low, cover and simmer until rice is tender and most liquid is absorbed, about 25 minutes. Season with salt and pepper.

Transfer to bowl; sprinkle with cilantro and pine nuts and serve.

This recipe yields 4 (main-dish) servings.

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