HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChermoula Spiced Lamb And Rice
Chermoula Spiced Lamb and Rice

Chermoula Spiced Lamb and Rice

With Tzatziki

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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!


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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Lamb Mince

150 grams

Basmati Rice

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

½ unit(s)


1 bunch(es)


1 sachet(s)

Harissa Paste

1 sachet(s)

Chermoula Spice Mix

1 sachet(s)

Tomato Puree

10 grams

Chicken Stock Paste

75 grams

Greek Style Yoghurt


Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2762 kJ
Energy (kcal)660 kcal
Fat26.0 g
of which saturates10.0 g
Carbohydrate75 g
of which sugars12.0 g
Protein31 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Medium Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
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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.


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.


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).


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.


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.


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.