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Moroccan lamb rice

Spicy lamb served with chickpeas, capsicum, zucchini and almonds

Moroccan lamb rice


500g lamb, sliced
2 teasp ground ginger
1 teasp ground nutmeg
1 teasp ground cumin
1 teasp ground coriander
1 teasp cayenne cayenne
1 teasp cayenne cinnamon
2 tablespo olive oil
1 large brown onion, chopped thinly
1 medium capsicum, chopped
1/4 cup flat leaf parsley, chopped
1 1/2 cups basmati rice, washed
1 cup chicken stock
1 cup water
400g canned chickpeas drained
2 small zucchini, sliced
2 tablesps toasted almond flaks


  1. Mix the ginger, nutmeg, cumin, coriander, cayenne and cinnamon in a plate then sprinkle the lamb with half the mix.
  2. Heat the olive oil in a frying pan then add lamb and cook until browned on both sides.
  3. Remove lamb and set aside on a plate, keep covered to keep warm.
  4. In the frying sauté the onion and capsicum until tender then add rice and remaining seasoning, stock, water, parsley and chickpeas then bring to the boil.
  5. On a low heat simmer covered, for 10 minutes.
  6. Add zucchini then cook covered another 2 minutes until rice is cooked then stir in lamb and almonds.
  7. Serve hot.

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