In a heavy based frying pan sweat the onion and garlic. Add the lamb mince and cook until it browns. Add the cumin and ground coriander. Add a dash of Worcester sauce and season with salt and pepper. Add a little stock (made with a stock cube) and cook over a high heat until mince is cooked through. Fry the rice noodles in the melted butter add the rice and fry for 1 minute. Add the water and cook for approximately 20 minutes until the water has been absorbed and rice is tender. (Add a little more boiling water if necessary). Roughly chop the coriander and add to the yogurt. Toast the pine nuts in a dry pan for a minute and remove from the heat. When cooked, turn the rice into a serving dish, top with the cooked mince and drizzle over the yogurt and chopped coriander and sprinkle with the toasted pine nuts.
