Saute the onion in the oil in a non-stick lidded frying pan over medium low heat until soft, transparent and just turning golden - stir occasionally. Push the onion to the sides, turn heat up a little and add the lamb to brown for a minute or two.
Peel and crush the garlic with a little salt and add to the pan with the curry powder. Stir for a minute, then stir in the rice to coat it thoroughly. Add the lamb stock, tomatoes and apricot pieces, stir well and bring to simmer.
Put the lid on and simmer over low heat for 20 minutes or until all the liquid is absorbed by the rice (add a little more stock if the mix becomes too dry). Stir in the fresh parsley and mint. Toast the pine nuts - put them in a small dry non-stick frying pan over high heat until golden - remove from heat immediately (or they will burn). Sprinkle over the pilaf to serve.