Lamb With Chickpea Almond Rice

1. 1

   Sprinkle lamb with half the seasoning. Heat 1 tbsp oil in a large non-stick frying pan. Add lamb and cook until browned on both sides and cooked to desired doneness. Transfer to a warm plate and cover to keep warm.

2. 2

   Heat remaining oil in same pan and saute onion and pepper until tender. Add rice and remaining seasoning and stir to coat. Add stock, chickpeas and 1 cup water and bring to a boil. Reduce heat to low and cook, covered, for 10 mins.

3. 3

   Stir in currants and zucchini and cook, covered, for 2 mins or until rice is tender and zucchini is heated through.

4. 4

   Meanwhile, thinly slice lamb and stir into rice mixture. Sprinkle with almonds and serve with yogurt and lemon wedges.

* Per serving · 4 servings · Values may vary.