Name: Lamb with chickpea and almond rice
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 600 gram lamb back strap; 1 tablespoon moroccan seasoning; 2 tablespoon olive oil; 1 large (200g) brown onion, sliced thinly; 1 medium (200g) red capsicum, chopped coarsely; 1 1/4 cup (250g) basmati rice, washed; 1 cup (250ml) salt-reduced chicken stock; 1 cup (250ml) water; 400 gram can chickpeas, rinsed, drained; 2 tablespoon currants; 2 small (180g) zucchini, sliced thinly; 2 tablespoon flaked almonds, toasted; yoghurt and lemon wedges, for serving

Ingredients

600 gram lamb back strap

1 tablespoon moroccan seasoning

2 tablespoon olive oil

1 large (200g) brown onion, sliced thinly

1 medium (200g) red capsicum, chopped coarsely

1 1/4 cup (250g) basmati rice, washed

1 cup (250ml) salt-reduced chicken stock

1 cup (250ml) water

400 gram can chickpeas, rinsed, drained

2 tablespoon currants

2 small (180g) zucchini, sliced thinly

2 tablespoon flaked almonds, toasted

yoghurt and lemon wedges, for serving

Method

1.Sprinkle lamb with half of the seasoning. Heat one tablespoon of the oil in a large non-stick frying pan; add lamb, cook, until browned on both sides and cooked as desired. Transfer lamb to a warm plate, cover to keep warm.

2.Heat remaining oil in same pan, cook onion and capsicum until tender. Add rice and remaining seasoning, and stir to coat. Add stock, water and chickpeas; bring to the boil. Reduce heat to low and cook, covered, for 10 minutes.

3.Stir through currants and zucchini; cook, covered, for 2 minutes or until rice is tender and zucchini is hot.

4.Meanwhile, slice the lamb thinly and stir through rice mixture. Top with almonds.

5.Serve with yoghurt and lemon wedges.

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Ingredients

Method

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