HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMiddle Eastern Lamb Pilaf
topBanner
Middle Eastern Lamb Pilaf

Middle Eastern Lamb Pilaf

with Dukkah Roasted Tenderstem® Broccoli

Read more

.

Tags:Under 600 caloriesRapid
Allergens:NutsCelerySesamePeanut

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Basmati Rice

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 unit(s)

Lemon

1 bunch(es)

Mint

15 grams

Flaked Almonds

(ContainsNuts)

200 grams

Lamb Mince

1 sachet

Ras-el-Hanout

½ sachet

Ground Turmeric

80 grams

Tenderstem® Broccoli

1 sachet

Dukkah Mix

(ContainsNuts, Celery, Sesame, Peanut)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2452 kJ
Energy (kcal)586 kcal
Fat20.0 g
of which saturates7.0 g
Carbohydrate71 g
of which sugars6.0 g
Protein31 g
Salt0.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Sieve
Cutting board
Knife
Garlic Press
Zester
Frying Pan
Spoon
Baking Tray
Plate
Instructionsarrow up iconarrow up icon
download icondownload icon
1

a) Preheat your oven to 200°C. b) Bring a large saucepan of water to the boil with 1/4 tsp of salt for the rice. c) When boiling, add the rice and cook for 12 mins. d) Drain in a sieve.

2

a) Meanwhile, halve, peel and thinly slice the red onion. b) Peel and grate the garlic (or use a garlic press). c) Zest the lemon and cut into wedges. d) Pick the mint leaves from their stalks and roughly chop (discard the stalks).

3

a) Heat a medium frying pan on a medium-high heat (no oil). b) When hot, add the almonds and toast until golden, 2-3 mins, then remove. c) Return the pan to the heat. Add the lamb and the sliced onion. Use a spoon to break up the lamb. d) Cook, stirring occasionally, until the lamb has browned and the onion is tender, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle. Wash your hands after handling raw mince. e) Add the garlic, ras-el-hanout and turmeric and cook for a further 1 min. Stir well and season to taste with salt and pepper.

4

a) Pop the broccoli onto the tray with a drizzle of oil, season with salt and pepper and toss well to coat. b) Roast on the top shelf of your oven until tender and starting to char, 10-12 mins.

5

a) Once the rice is cooked, add it to the pan with the lamb. b) Mix well to evenly coat the rice in the spices. c) Add the lemon zest and a squeeze of lemon juice. d) Taste and season with salt and pepper and more lemon juice if needed.

6

a) Share the lamb pilaf between your plates. b) Pop the roasted broccoli on the side and sprinkle the dukkah over it. c) Finally, sprinkle the almonds and mint over the pilaf. d) Serve with any remaining lemon wedges alongside. Enjoy!