Middle Eastern Style Spiced Lamb and Rice
with Harissa and Mint Yoghurt
Looking for a quick and tasty midweek dinner option? Try cooking up our Middle Eastern Style Spiced Lamb and Rice in just 20 minutes for a delicious and speedy meal.
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
200
Lamb Mince
150
Basmati Rice
1
Red Onion
2
Garlic Clove
1
Mint
50
Harissa Paste
1
Middle Eastern Style Spice Mix
30
Tomato Puree
10
Chicken Stock Paste
75
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a 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. The mince is cooked when no longer pink in the middle.
a) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
b) Once cooked, drain in a sieve and 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) Pick the mint leaves from their stalks and finely chop (discard the stalks).
a) Once the lamb has browned, add the onion and cook, stirring occasionally, until softened, 3-4 mins.
b) Add the garlic, harissa paste, Middle Eastern style spice mix and tomato puree. Cook for 1 min more.
c) Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Season with salt and pepper.
d) 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 and the rice is cooked, add the 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!
