Lamb with Moroccan Rice

• 8 Lamb cutlets to serve
• 1 Cup basmati rice, well rinsed
• 3 cups chicken stock
• 2 tablespoons olive oil
• 1 onion, finely chopped
• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 240g can chickpeas, drained and rinsed
• 1/3 cup raisins
• 2 tomatoes quartered and chopped
• ½ cup chopped coriander leaves

Place rice and stock in a pan, cover and cook for 5 minutes on high and then

7 minutes on medium heat.  Allow to stand for 5 minutes.

Place oil, onion, cumin, cinnamon in a saucepan and cook uncovered for 1-3 minutes

Add chickpeas and raisins.  Cook for a minute on high.

Add rice, tomatoes, coriander to spice mixture.  Stir gently to combine.  Cover and

Serve with grilled or barbq lamb cutlets.