Chermoula Spiced Lamb and Rice
with Harissa and Mint Yoghurt
Fresh and zingy, chermoula spice mix is widely used in North African cuisine. Made with fragrant herbs and spices such as paprika, ground turmeric, ground coriander, as well as citrussy dried lemon peel, this spice mix is ideal mixed with oil to create a flavourful marinade for meat and fish.
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 grams
Lamb Mince
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
1 bunch(es)
Mint
50 grams
Harissa Paste
(Contains Sulphites)
½ sachet(s)
Chermoula Spice Mix
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-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. It's cooked when no longer pink in the middle.
a) While the mince cooks, pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Pick the mint leaves from their stalks and finely chop (discard the stalks).
a) Once the lamb has browned, add the garlic, harissa paste, chermoula spice mix (add less of both if you'd prefer things milder) and tomato puree. Cook for 1 min more.
b) Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Season with salt and pepper.
c) 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.
a) Once the sauce has thickened, add the cooked 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!
