Chermoula Spiced Lamb and Rice

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.