1.Sprinkle lamb with half of the seasoning. Heat one tablespoon of the oil in a large non-stick frying pan; add lamb, cook, until browned on both sides and cooked as desired. Transfer lamb to a warm plate, cover to keep warm.
2.Heat remaining oil in same pan, cook onion and capsicum until tender. Add rice and remaining seasoning, and stir to coat. Add stock, water and chickpeas; bring to the boil. Reduce heat to low and cook, covered, for 10 minutes.
3.Stir through currants and zucchini; cook, covered, for 2 minutes or until rice is tender and zucchini is hot.
4.Meanwhile, slice the lamb thinly and stir through rice mixture. Top with almonds.
5.Serve with yoghurt and lemon wedges.