Chermoula Spiced Lamb and Rice
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Chermoula Spiced Lamb and Rice

Chermoula Spiced Lamb and Rice

with Harissa and Parsley Yoghurt

This delicious Chermoula Spiced Lamb and Rice has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Calorie Smart

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.

Preparation Time20 minutes
Cooking time15 minutes


serving amount

200 grams

Lamb Mince

150 grams

Basmati Rice

2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

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 (kJ)2623 kJ
Energy (kcal)627 kcal
Fat26 g
of which saturates9.5 g
Carbohydrate69.9 g
of which sugars7.6 g
Protein29.6 g
Salt1.88 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press
Small Bowl


Fry the Lamb

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.

Cook the 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 and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Prep Time

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Roughly chop the parsley (stalks and all).

Spice Things Up

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.

Mix your Parsley Yoghurt

a) Meanwhile, mix together the yoghurt and half the parsley in a small bowl.

b) Season to taste with salt and pepper.

Finish and Serve

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 parsley yoghurt on top and sprinkle over the remaining parsley to finish.