Preheat the oven to 140ºC / 275ºF / Gas Mark 1. Heat the oil in a flame proof casserole with a
tight-fitting lid and add the almonds. Cook for about 1 minute until just starting to brown,
stirring often. Add the onion, carrot and celery and cook gently for a further 8-10 minutes until
soft and lightly browned.
Increase the heat and add the lamb. Cook for a further 5 minutes until the lamb has changed
colour. Add the ground cinnamon and chilli flakes and stir briefly before adding the tomatoes and
orange rind. Stir and add the rice, then the stock. Bring slowly to the boil and cover tightly.
Transfer to the preheated oven and cook for 30-35 minutes until the rice is tender and the stock is
Remove from the oven and leave to stand for 5 minutes before stirring in the chives and
coriander. Season to taste with salt and pepper. Garnish with the lemon slices and sprigs of fresh
coriander and serve immediately.