Spiced Lamb Risotto

• 5 tablespoons mild olive oil
• 1 1/2 pounds lamb lean cut of, cut into bite sized pieces
• 2 onions chopped
• 2 garlic cloves crushed
• 1 pinch saffron threads
• 1/2 teaspoon hot chili powder such as cayenne
• 1/2 teaspoon ground cinnamon
• 2 tablespoons tomato paste
• 3 cups lamb stock
• 1 leek sliced
• 10 ounces carrots cut into 1 inch pieces
• 1 1/2 ounces currants
• 7 ounces arborio rice
• 10 ounces cherry tomatoes
• 1 1/2 ounces almonds chopped
• 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, lamb lean, onions, garlic, saffron threads, hot chili powder, ground cinnamon, tomato paste, lamb stock, carrots, currants, arborio rice, tomatoes, almonds, greek yogurt

Taken from www.yummly.com/recipe/Spiced-Lamb-Risotto-1411814 (may not work)