topBanner
Ras El Hanout Spiced Lamb and Rice

Ras El Hanout Spiced Lamb and Rice

With Tzatziki

Read more

.

Tags:RapidSpicy
Allergens:CeleryMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

200 grams

Lamb Mince

150 grams

Basmati Rice

1 unit(s)

Red Onion

2 clove

Garlic Clove

½ unit(s)

Cucumber

½ bunch(es)

Mint

1 pot(s)

Ras-el-Hanout

1 sachet

Chicken Stock Powder

(ContainsCelery)

1 pack(s)

Tomato Passata

75 grams

Greek Style Yoghurt

(ContainsMilk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2519 kJ
Energy (kcal)602 kcal
Fat19.0 g
of which saturates9.0 g
Carbohydrate77 g
of which sugars12.0 g
Protein31 g
Salt1.46 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Saucepan
Spoon
Lid
Sieve
Bowl
Cutting board
Garlic Press
Knife
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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).

4

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.

5

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.

6

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