Spiced Lamb Risotto

• 5 tbsp mild olive oil
• 1 1/2 lbs lean cut of lamb, cut into bite sized pieces
• 2 None onions, chopped
• 2 None garlic cloves, crushed
• 1 pinch saffron threads
• 1/2 tsp hot chili powder, such as cayenne
• 1/2 tsp ground cinnamon
• 2 tbsp tomato paste
• 3 cups lamb or vegetable stock
• 1 None leek, sliced
• 10 oz carrots, cut into 1 inch pieces
• 1.5 oz currants
• 7 oz arborio rice
• 10 oz cherry tomatoes
• 1.5 oz almonds, chopped
• None None Greek yogurt, to serve

1. Heat the oil in a large frying pan and cook the lamb until browned. Add the onions and garlic and saute gently for 5 minutes.
2. Stir in the saffron, chili, cinnamon, tomato paste and stock. Bring to a boil, reduce the heat to a gentle simmer and cook for 20 mins.
3. Stir in the leek, carrots, currants and rice and cook for another 20 mins until the lamb is cooked through. Add the tomatoes and almonds and cook for another 10 mins until the rice is tender. Season to taste and serve with Greek yogurt.

olive oil, lean, onions, garlic, saffron threads, hot chili powder, ground cinnamon, tomato, lamb, carrots, currants, arborio rice, tomatoes, almonds, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/17239 (may not work)