Rice with celery
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan. Mix the garlic and sesame over a medium heat for approx. 2 mins. until golden brown. Add the rice and salt, cook briefly. Pour in the water, bring to the boil. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Mix in the celery, coriander and basil.
Place the mince in a bowl along with all the other ingredients up to and including the salt, knead well by hand until the ingredients have combined to form a compact mass. With wet hands, shape the mass into 24 balls.
Heat the oil in a non-stick frying pan. Fry the meatballs for approx. 6 mins. all over. Remove, reduce the heat. Sauté the spring onion in the same pan for approx. 3 mins. Add the apricots and all the other ingredients up to and including the chilli flakes, cover and simmer for approx. 5 mins. Reduce (uncovered) for approx. 5 mins., return the meatballs to the pan, simmer for approx. 3 mins., season with salt. Plate up the meatballs with the sauce and serve it with the rice and celery.