600g lamb back strap (thin slices)
1 tbsp. Moroccan seasoning
2 tbsps. extra virgin olive oil
200g al alali Onion Flakes
200g red capsicum, chopped coarsely
250g basmati rice
250ml chicken broth prepared from al alali Chicken Stock
250ml water
400g chickpeas
2 tbsps. currants
180g zucchini
2 tbsps. flaked almonds, toasted
Yogurt and lemon wedges, for serving
Method:
• 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 al alali 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 lamp with rice
• Garnish with almonds
• Serve with yogurt and lemon wedges and enjoy!