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Middle Eastern Recipes

Middle Eastern Style Spiced Lamb and Rice

Middle Eastern Style Spiced Lamb and Rice

Middle Eastern Style Spiced Lamb and Rice

with Harissa and Mint Yoghurt

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Looking for a quick and tasty midweek dinner option? Try cooking up our Middle Eastern Style Spiced Lamb and Rice in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

•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

Lamb Mince

150

Basmati Rice

1

Red Onion

2

Garlic Clove**

1

Mint

50

Harissa Paste

1

Middle Eastern Style Spice Mix

30

Tomato Puree

10

Chicken Stock Paste

75

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)652 kcal

Energy (kJ)2729 kJ

Fat26.2 g

of which saturates9.5 g

Carbohydrate76.8 g

of which sugars12.7 g

Protein30.3 g

Salt1.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grill Pan

•Kettle

•Sieve

•Medium Saucepan

•Lid

•Garlic Press

•Bowl

Instructions

Fry the Lamb

1

a) Boil a 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. The mince is cooked when no longer pink in the middle.

Cook the Rice

2

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.

Prep Time

3

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).

Spice Things Up

4

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.

Mix your Mint Yoghurt

5

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

b) Season to taste with salt and pepper.

Finish and Serve

6

a) Once the sauce has thickened and the rice is cooked, add the rice to the lamb and mix well to combine.

b) Share the lamb and rice between your bowls.

c) Spoon the mint yoghurt on top and sprinkle over the remaining mint to finish.

Enjoy!

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