Chermoula Spiced Lamb and Rice

Name: Chermoula Spiced Lamb and Rice with Harissa and Mint Yoghurt
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 200 grams Lamb Mince; 150 grams Basmati Rice; 2 unit(s) Garlic Clove**; 1 bunch(es) Mint; 50 grams Harissa Paste; ½ sachet(s) Chermoula Spice Mix; 30 grams Tomato Puree; 10 grams Chicken Stock Paste; 75 grams Greek Style Natural Yoghurt; 100 milliliter(s) Water for the Sauce

with Harissa and Mint Yoghurt

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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.

Tags:

Spicy

Allergens:

Sulphites

•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 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

Nutritional information

Energy (kcal)622 kcal

Energy (kJ)2604 kJ

Fat24.9 g

of which saturates9.4 g

Carbohydrate71.2 g

of which sugars8.6 g

Dietary Fibre2.5 g

Protein29.9 g

Salt1.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Kettle

•Sieve

•Lid

•Large Saucepan

•Garlic Press

•Bowl

Instructions

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.