Ras El Hanout Spiced Lamb and Rice
With Tzatziki
.
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
200
Lamb Mince
150
Basmati Rice
1
Red Onion
2
Garlic Clove
½
Cucumber
(May contain Celery)
1
Mint
1
Ras-el-Hanout
1
Chicken Stock Powder
1
Tomato Passata
75
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. b) Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat. c) When hot add the lamb mince and use a spoon to break up mince. d) Fry, stirring occasionally, until brown all over, 3-5 mins. e) Tip: Drain away any excess fat.
a) When the water for the rice is boiling add the rice and cook for 12 mins. b) Drain in a sieve, 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) Halve the cucumber lengthways (see ingredients for amount), scoop out the seeds and discard them. Chop into small pieces and pop into a medium bowl. d) Pick the mint leaves from their stalks and roughly chop (discard the stalks).
a) Once the lamb has browned add the red onion and cook, stirring occasionally, until softened, 3-4 mins. b) Add the garlic and Ras el hanout and cook for a further minute. c) Add the water (see ingredients for amount), chicken stock powder and tomato passata and stir together. d) Season with salt and pepper, bring to the boil and cook for 2-3 mins until slightly thickened.
a) In a medium bowl mix the Greek yogurt, chopped cucumber and half of the mint. b) Stir well to combine. This is your tzatziki! c) Season to taste with salt and pepper.
a) Once the sauce has thickened and the rice is cooked, add the rice to the pan and mix well to combine. b) Share the lamb and rice mixture between your bowls. c) Spoon the tzatziki on top and sprinkle over the remaining mint. d) Enjoy
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