Lamb with chickpea and almond rice
Serving size: Serves 4
Cuisine type: Middle EasternCooking time: Less than 60 minutes
Course: MainFavourite flavours: Lamb
Lamb with chickpea and almond rice
INGREDIENTS
600g lamb back strap
1 tablespoon Moroccan seasoning
2 tablespoons olive oil
1 large (200g) brown onion, sliced thinly
1 medium (200g) red capsicum,
chopped coarsely
1¼ cups (250g) basmati rice, washed
1 cup (250ml) salt-reduced chicken stock
1 cup (250ml) water
400g can chickpeas, rinsed, drained
2 tablespoons currants
2 small (180g) zucchini, sliced thinly
2 tablespoons flaked almonds, toasted
yogurt and lemon wedges, for serving
METHOD
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.
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.
Stir through currants and zucchini; cook, covered, for 2 minutes or until
rice is tender and zucchini is hot.
Meanwhile, slice the lamb thinly and stir through rice mixture. Top with almonds.
Serve with yogurt and lemon wedges.
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