Chermoula Spiced Lamb and Rice

Name: Chermoula Spiced Lamb and Rice with Harissa, Peas and Mint Yoghurt
Total time: 20 min
Yield: 2
Cuisine: 0
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; 120 grams Peas**; 75 grams Greek Style Natural Yoghurt**; 20 grams Wild Rocket**; 100 milliliter(s) Water for the Sauce

with Harissa, Peas and Mint Yoghurt

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On the table in less than 25 minutes, this Chermoula Spiced Lamb and Rice has also been designed by our chefs for a balanced lifestyle. Chermoula spice mix is widely used in North African cuisine, fragrant with paprika, turmeric and coriander.

Tags:

Spicy

Allergens:

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

½ sachet(s)

Chermoula Spice Mix

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

120 grams

Peas**

75 grams

Greek Style Natural Yoghurt**

20 grams

Wild Rocket**

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2784 kJ

Energy (kcal)665 kcal

Fat25.7 g

of which saturates9.5 g

Carbohydrate77 g

of which sugars10.7 g

Dietary Fiber6.2 g

Protein33.1 g

Salt1.9 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 and pop back in the pan. Cover with a lid and leave to the side 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), chicken stock paste and peas. Season with salt and pepper.

c) Bring to the boil, then cook until the sauce is slightly thickened, 2-3 mins.