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Chermoula Spiced Lamb and Rice
Chermoula Spiced Lamb and Rice

Chermoula Spiced Lamb and Rice

With Tzatziki

This Chermoula Spiced Lamb and Rice is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Rapid
Spicy
Allergens:
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

200

Lamb Mince

150

Basmati Rice

1

Red Onion

2

Garlic Clove**

½

Cucumber

(May contain traces of: Sellerie)

1

Mint

50

Harissa Paste

1

Chermoula Spice Mix

30

Tomato Puree

10

Chicken Stock Paste

75

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)660 kcal
Energy (kJ)2762 kJ
Fat26 g
of which saturates10 g
Carbohydrate75 g
of which sugars12 g
Protein31 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Spoon
Grill Pan
Medium Saucepan
Garlic Press
Medium Bowl
Measuring Cups
Bowl

Instructions

Lamb in the Pan
1

a) Bring a large saucepan of water to the boil with a 1/4 tsp of salt for the rice.
b) Meanwhile, heat a medium frying pan on medium-high heat.
c) When hot, add the lamb mince and use a spoon to break up the mince. Fry, stirring occasionally, until browned all over, 3-5 mins. TIP: Drain away any excess fat. IMPORTANT: Wash your hands after handling raw mince.

Cook the Rice
2

a) When the water for the rice is boiling, add the rice and cook for 12 mins.
b) Drain in a sieve, pop back in the pan, cover with a lid and leave to the side until ready to serve.

Prep time
3

a) Meanwhile, halve, peel and thinly slice the red onion.
b) Peel and grate the garlic (or use a garlic press).
c) Halve the cucumber lengthways (see ingredients for amount), scoop out the seeds and discard them. Chop into small pieces and pop into a medium bowl.
d) Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Make the Sauce
4

a) Once the lamb has browned add the red onion and cook, stirring occasionally, until softened, 3-4 mins.
b) Add the garlic, harissa paste, chermoula spice and tomato puree and cook for 1 min.
c) Add the water (see ingredients for amount) and chicken stock paste and stir together.
d) Season with salt and pepper, bring to the boil and cook for 2-3 mins until slightly thickened and the lamb is cooked through. IMPORTANT: The mince is cooked when no longer pink in the middle.

Tzatziki Time
5

a) In a medium bowl mix the Greek yogurt, chopped cucumber and half of the mint.
b) Stir well to combine. This is your tzatziki. Season to taste with salt and pepper.

Time To Serve
6

a) Once the sauce has thickened and the rice is cooked, add the rice to the pan and mix well to combine.
b) Share the lamb and rice between your bowls.
c) Spoon the tzatziki on top and sprinkle over the remaining mint. Enjoy.

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