|Photo: Lamb with chickpea and almond rice recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb with chickpea and almond rice recipe. Enjoy the good taste of food and learn how to make Lamb with chickpea and almond rice.
600g lamb back strap
1 tablespoon Moroccan seasoning
2 tablespoons olive oil
1 large (200g) brown onion, sliced thinly
1 medium (200g) red capsicum,
1¼ cups (250g) basmati rice, washed
1 cup (250ml) salt-reduced chicken stock
1 cup (250ml) water
400g can chickpeas, rinsed, drained
2 tablespoons currants
2 small (180g) zucchini, sliced thinly
2 tablespoons flaked almonds, toasted
yogurt and lemon wedges, for serving
Sprinkle lamb with half of the seasoning. Heat one tablespoon of the oil in a large non-stick frying pan; add lamb, cook, until browned on both sides and cooked as desired. Transfer lamb to a warm plate, cover to keep warm.
Heat remaining oil in same pan, cook onion and capsicum until tender. Add rice and remaining seasoning, and stir to coat. Add stock, water and chickpeas; bring to the boil. Reduce heat to low and cook, covered, for 10 minutes.
Stir through currants and zucchini; cook, covered, for 2 minutes or until
rice is tender and zucchini is hot.
Meanwhile, slice the lamb thinly and stir through rice mixture. Top with almonds.
Serve with yogurt and lemon wedges.