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Chermoula Spiced Lamb and Rice

Chermoula Spiced Lamb and Rice

with Homemade Tzatziki

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Looking for a quick and tasty midweek dinner option? Try cooking up our Chermoula Spiced Lamb and Rice in just 20 minutes for a delicious and speedy meal.


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

Harissa Paste

1 sachet

Chermoula Spice Mix

1 sachet

Tomato Puree

10 grams

Chicken Stock Paste

75 grams

Greek Style Natural 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)2785 kJ
Energy (kcal)666 kcal
Fat27.0 g
of which saturates10.0 g
Carbohydrate76 g
of which sugars11.0 g
Protein31 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Garlic Press
Medium Bowl
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the rice.
b) Meanwhile, heat a medium frying pan on medium-high heat.
c) When hot, add the lamb mince and fry until browned all over, 3-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.


a) When boiling, add the rice to the water and cook for 12 mins.
b) Drain in a sieve and 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 onion and cook, stirring occasionally, until softened, 3-4 mins.
b) Add the garlic, harissa paste, chermoula spice mix and tomato puree and cook for 1 min.
c) Add the water for the sauce (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 yoghurt, chopped cucumber and half 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!