Cook the rice according to the instructions on the packet and set aside.
Meanwhile, heat a large frying pan. Add the cashews and dry fry until golden, taking care not to let them burn. Remove from the pan and set aside.
Return the pan to the heat. Add the oil and cumin and stir in the lamb. Toss quickly, then stir in the chickpeas and cooked rice and cook for 2 minutes. Stir in the apricots, cashews and half the coriander, then scatter over the remaining coriander to serve.