Middle Eastern Style Pork Mince Stew
with Pepper, Carrot, Greek Style Cheese and Rice
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.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
240 grams
British Pork Mince
1 sachet(s)
Chermoula Spice Mix
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Trim and halve the carrot lengthways (no need to peel). Slice widthways into 0.5cm thick half moons.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pork mince, carrot and pepper slices, fry until browned, 5-6 mins.
Use a spoon to break the mince up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Add the garlic and chermoula spice mix to the pork. Stir-fry for 1 min.
Next, pour in the passata, chicken stock paste and the sugar and water for the sauce (see pantry for both amounts). Bring to the boil.
Once boiling, reduce the heat and simmer until the sauce has thickened, 3-4 mins, stirring occasionally.
While everything cooks, crumble the Greek style cheese into small pieces.
Once the mince is cooked and the sauce has thickened, season with salt and pepper.
Share the rice out between your bowls and spoon the stew on top.
Finish by scattering over the cheese
Enjoy!
