Lamb and almond rice pilaf

Method

• 1
  Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 4 minutes or until the onion softens.
• 2
  Meanwhile, combine the water and saffron in a small bowl. Place the stock and cinnamon in a medium saucepan over medium heat. Bring to a simmer.
• 3
  Add rice to the onion mixture. Cook, stirring, for 2 minutes. Add the saffron mixture and the stock mixture. Bring to a simmer. Reduce heat to low. Cover and cook, without stirring, for 12 minutes.
• 4
  While the rice is cooking, place the almonds in a large frying pan over medium heat and cook, stirring, for 3 minutes or until toasted. Transfer to a large plate. Heat the remaining oil in the frying pan over medium-high heat. Add the mushroom and cook for 4 minutes or until tender. Transfer to the plate with the almonds. Add the lamb to the pan and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to the plate.
• 5
  Add asparagus, peas and tomato to the rice. Set aside, covered, for 5 minutes.
• 6
  Thickly slice the lamb across the grain. Add the lamb, almonds, mushroom and parsley to the rice mixture and combine. Season with salt and pepper to serve.