Middle Eastern Style Spiced Lamb and Rice

a) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

b) 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, halve, peel and thinly slice the red onion.

b) Peel and grate the garlic (or use a garlic press).

c) Pick the mint leaves from their stalks and finely chop (discard the stalks).

a) Once the lamb has browned, add the onion and cook, stirring occasionally, until softened, 3-4 mins.

b) Add the garlic, harissa paste, Middle Eastern style spice mix and tomato puree. Cook for 1 min more.

c) Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Season with salt and pepper.

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

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

b) Season to taste with salt and pepper.