Chermoula Spiced Lamb and Rice
with Harissa and Mint Yoghurt
- Sulphites
- Milk
Fresh and zingy, chermoula spice mix is widely used in North African cuisine. Made with fragrant herbs and spices such as paprika, ground turmeric, ground coriander, as well as citrussy dried lemon peel, this spice mix is ideal mixed with oil to create a flavourful marinade for meat and fish.
Ingredients
200 grams
Lamb Mince
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
1 bunch(es)
Mint
50 grams
Harissa Paste
(Contains: Sulphites)
½ sachet(s)
Chermoula Spice Mix
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Boil a half-full kettle.
b) Heat a medium frying pan on medium-high heat (no oil).
c) Once hot, add the lamb mince and fry until browned, 5-6 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. It's cooked when no longer pink in the middle.
a) While the mince cooks, pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Pick the mint leaves from their stalks and finely chop (discard the stalks).
a) Once the lamb has browned, add the garlic, harissa paste, chermoula spice mix (add less of both if you'd prefer things milder) and tomato puree. Cook for 1 min more.
b) Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Season with salt and pepper.
c) Bring to the boil, then cook until the sauce is slightly thickened, 2-3 mins.
a) Meanwhile, mix together the yoghurt and half the mint in a small bowl.
b) Season to taste with salt and pepper.
a) Once the sauce has thickened, add the cooked rice to the lamb and mix well to combine.
b) Share the lamb and rice between your bowls.
c) Spoon the mint yoghurt on top and sprinkle over the remaining mint to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The chermoula spice blend and harissa create a bold, well-seasoned dish, with the mint yoghurt adding a cooling contrast that many found essential to the overall balance.
- Ease of prep: Quick and straightforward to put together, making it a reliable choice for busy weeknights.
- Suggestions: Use less harissa and spice mix if you prefer a milder heat, as the full amounts can be quite intense; adding onion, red pepper, or aubergine to the lamb before mixing in the spices helps round out the dish. Some found that doubling the yoghurt prevented the finished dish from feeling dry, and a squeeze of extra seasoning can help if the chermoula flavour seems muted.
- Next-day meals: Leftovers keep well and taste great the following day, making this a handy option for a quick lunch.
- Vegetables: The dish contains no vegetables, which many felt left it unbalanced; stirring in peas, spinach, or chickpeas, or serving with a simple green side, are popular ways to make it feel more complete.
- Portions: The rice-to-lamb ratio leaned heavily towards rice for many, and increasing the amount of mince relative to the rice makes for a more satisfying meal.
