* 300g Fillet of lamb tenderloin
* 2 tablespoons Olive oil
* 2 teaspoons of Ras el hanout
* 2 small Onions, peeled and thinly sliced
* 1 Red pepper, de-seeded and sliced
* 150 g Basmati rice, washed, rinsed and drained
* 125 ml Chicken stock
* 125 ml water
* 1 tablespoon Currants, Sultanas or chopped Dried apricots
* 1 small Courgette, thinly sliced
* 2 tablespoons flaked Almonds
* Greek yogurt and Lemon wedges to serve
* Sea salt and Freshly ground black pepper

===Method===
''' cooking the Lamb'''
* Rub the Lamb fillet with 1 teaspoon of Ras el hanout
* Heat 1 tablespoon of Oil to a shallow pan, Brown the Lamb on either side and then continue to cook until to your liking - remove and keep warm.
''' cooking the Rice'''
* In the same pan, heat the remaining Oil and Fry the Onions and Pepper for 3 or 4 minutes.
* Add the Rice and coat with the Oil, then add the Ras el hanout, Stock, water and Chickpeas.
* Cook, covered, for 10 minutes.
* Add the sliced Courgettes and Currants, mix well, cover and cook for a further 5 minutes so the courgettes are warmed and the Rice is cooked.

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