Harissa Spiced Beef Pilaf
with Flaked Almonds, Spinach and Coriander Yoghurt
Looking for a quick and tasty midweek dinner option? Try cooking up our Harissa Spiced Beef Pilaf in just 20 minutes for a delicious and speedy meal.
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.
Ingredients
240
Beef Mince
10
Beef Stock Paste
75
Greek Style Natural Yoghurt
(Contains Milk)
100
Baby Spinach
1
Ground Turmeric
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
1
Garlic Clove
50
Harissa Paste
1
Red Onion
150
Basmati Rice
1
Coriander
Not included in your delivery
50
Water for the Beef
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
c) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
d) Once cooked, drain well in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, heat a large frying pan on medium heat (no oil).
b) Once the pan is hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.
c) Once toasted, transfer them to a bowl.
a) Pop the (now empty) pan back on high heat (no oil).
b) Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) Meanwhile, roughly chop the coriander (stalks and all).
a) Once the mince has browned, lower the heat to medium. Add the onion and a drizzle of oil if needed.
b) Cook until soft, 3-4 mins, then add the garlic, harissa paste and turmeric. Stir-fry for 30 secs.
c) Stir in the beef stock paste and water for the beef (see ingredients for amount), bring to the boil, then lower the heat. IMPORTANT: The mince is cooked when no longer pink in the middle.
d) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Taste and season with salt and pepper if needed.
a) In a small bowl, combine the yoghurt and half the coriander. Season with salt and pepper, then set aside.
b) Gently fold the cooked rice and remaining coriander through the beef.
c) Taste and add more salt and pepper if needed.
a) When everything is ready, serve the harissa beef pilaf in bowls and top with a generous dollop of coriander yoghurt.
b) Sprinkle over the almonds to finish.
Enjoy!
