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Heat the oil in a large frying pan and cook the lamb until browned. Add the onions and garlic and saute gently for 5 minutes. Stir in the saffron, chili, cinnamon, tomato paste and stock. Bring to a boil, reduce the heat to a gentle simmer and cook for 20 mins. Stir in the leek, carrots, currants and rice and cook for another 20 mins until the lamb is cooked through. Add the tomatoes and almonds and cook for another 10 mins until the rice is tender. Season to taste and serve with Greek yogurt.
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Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
Uniform spice storage — easy identification, airtight seals
Electric grinder for spices, coffee, dried herbs
Tilted drawer insert — see all spice labels at a glance