Moroccan Lamb With Pilaf

• 2 tbsp olive oil
• 1 None onion, peeled and thinly sliced
• 1/2 tbsp Moroccan spice mixture (such as ras el hanout)
• 1/4 cup basmati rice
• 2 cups vegetable stock
• 1 lb lamb loin
• 1 None (14-oz) can chickpeas, drained and rinsed
• 1/2 cup currants
• 1/4 cup mint leaves, plus more to serve
• 2 tbsp sliced almonds, lightly toasted
• None None Plain yogurt, to serve

1. Heat half of the oil in a deep, non-stick skillet over medium heat. Cook the onion for 6-8 mins, stirring until golden. Stir in 2 teaspoons of spice and cook for l0 seconds.
2. Stir in the rice, then add the stock and bring to a boil. Reduce the heat to low and simmer, covered, for l0 mins until the rice is tender and the stock has been absorbed.
3. Meanwhile, preheat a griddle pan over a high heat. Brush the lamb with the remaining oil and sprinkle with the remaining spice. Cook for 4-5 mins each side until cooked to taste. Set the lamb aside, loosely cover and leave to rest.
4. Stir the chickpeas, apricots, currants, mint, and almonds into the rice. Serve topped with sliced lamb, yogurt and more mint.

olive oil, onion, spice, basmati rice, vegetable stock, lamb loin, chickpeas, currants, mint, almonds, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/29740 (may not work)