Ras El Hanout Spiced Lamb and Rice

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.