Lamb With Chickpea Almond Rice

• 1 1/3 lbs lamb loin
• 1 tbsp Moroccan seasoning
• 2 tbsp olive oil
• 1 None large onion, thinly sliced
• 1 None red pepper, deseeded, roughly chopped
• 1 1/3 cups basmati rice, washed
• 1 cup chicken stock
• 1 x 14 oz can chickpeas, rinsed, drained
• 2 tbsp dried currants (can substitute raisins)
• 2 None small zucchini, thinly sliced
• 2 tbsp flaked almonds, toasted
• None None Plain yogurt, to serve
• None None Lemon wedges, to serve

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. 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. Stir in currants and zucchini and cook, covered, for 2 mins or until rice is tender and zucchini is heated through.
4. Meanwhile, thinly slice lamb and stir into rice mixture. Sprinkle with almonds and serve with yogurt and lemon wedges.

lamb loin, seasoning, olive oil, onion, red pepper, basmati rice, chicken stock, chickpeas, currants, zucchini, almonds, yogurt, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/28056 (may not work)