Double Moroccan-Spiced Lamb & Pilaf Rice
with Greek-Style Yoghurt
Elevate your next serve of rice thanks to this aromatic lamb pilaf recipe which will have you coming back for seconds...or thirds! The scattering of tart currants paired with a generous dollop of honey throughout the mixture cuts through the richness of the lamb mince for a well-rounded and complex mouthful.
The quantities provided above are averages only.
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Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
brown onion
1
capsicum
1
carrot
2 clove
garlic
1 packet
green beans
2 packet
lamb mince
2 sachet
ras el hanout
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 packet
tomato paste
1 packet
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
10 g
butter
(Contains Milk;)
1 tsp
honey
¼ tsp
salt
½ cup
water (for the beef)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, add the water (for the rice), then bring to the boil. • Add basmati rice and a pinch of salt. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice brown onion and capsicum. • Grate carrot. Finely chop garlic. • Trim green beans and slice into thirds.
• In a large frying pan, heat a drizzle of olive oilover medium-high heat. • Cook onion, capsicum and carrot with a pinch of salt, tossing, until softened, 3-5 minutes. Transfer to a plate. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook green beans and lamb mince, breaking beef up with a spoon, until browned, 4-5 minutes.
TIP: Drain the oil from the pan at the end of this step for the best results! TIP: Cook lamb in batches if necessary!
• Reduce heat to medium-high, then stir in the butter, ras el hanout, the honey, currants, tomato paste and garlic. Cook until fragrant, 1 minute. • Add vegetable stock powder and the water (for the beef). Bring to a simmer and cook until slightly thickened, 3-4 minutes. Season to taste.
TIP: Add a splash more water to loosen the sauce, if needed!
• While the sauce is simmering, stir carrot, onion, capsicum and baby spinach leaves through the rice. • Season with salt and pepper.
• Divide pilaf rice between bowls. Top with Moroccan-spiced lamb. • Serve with Greek-style yoghurt. Enjoy!