Lamb with chickpea and almond rice | Women's Weekly Food
Heady Moroccan flavors in lamb with chickpea and almond rice. Perfect for lunch or light dinner. Serves 4 | Women's Weekly Food
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 600 grams lamb back strap
- 1 tablespoon moroccan seasoning
- 2 tablespoons olive oil
- 1 large (200g) brown onion, sliced thinly
- 1 medium (200g) red capsicum, chopped coarsely
- 1 1/4 cup (250g) basmati rice, washed
- 1 cup (250ml) salt-reduced chicken stock
- 1 cup (250ml) water
- 400 grams can chickpeas, rinsed, drained
- 2 tablespoons currants
- 2 small (180g) zucchini, sliced thinly
- 2 tablespoons flaked almonds, toasted
- yoghurt and lemon wedges, for serving
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