Moroccan Rice with Lamb and Almonds

Method

1. Prepare Hinode rice per package instructions.
2. Heat oil in a saucepan, add lamb and fry until lamb is browning.
3. Add ginger, garlic, coriander, cinnamon and onions, stir fry for 2 minutes.
4. Add tomato paste and fry for 2 additional minutes.
5. Add stock or water, cover and simmer on medium heat until lamb is soft (add more water if water boils dry).
6. Add raisins and simmer for another 2 minutes.
7. Stir in the cooked rice, add salt and pepper to taste.
8. Serve and sprinkle with toasted almonds.