Lamb with Chick peas and Arabic rice

Rice with lamb is an unavoidable recipe in arabic cuisine. This is a special lamb dish with chick peas and rice.

Ingredients

• 600g lamb back strap (thin slices)
• 1tbsp. Moroccan seasoning
  2 tbsps. extra virgin olive oil

200g Onion Flakes
200g red capsicum, chopped coarsely
250g basmati rice
250ml chicken broth prepared from Chicken Stock
250ml water
400g chickpeas
2 tbsps. currants
180g zucchini
2 tbsps. flaked almonds, toasted
Yogurt and lemon wedges, for serving

Directions for preparation

In a bowl, sprinkle half of the seasoning on the lamb
In a large non-stick frying pan, heat one tbsp. of olive oil, cook lamb until brown color.
Cover and set aside
Add remaining olive oil to the pan.
Fry onion and capsicum until tender
Add rice and remaining seasoning to the pan.
Mix well
Add water, chicken broth prepared from Chicken Stock and chickpeas to the pan. Cook until water start boiling
Reduce the heat and cover the pan for 10 minutes
Remove the lid and add currants and sliced zucchini
Cook for 2 minutes until the rice is tender
Mix the sliced lamb with rice
Garnish with almonds
Serve with yogurt and lemon wedges and enjoy!