Middle Eastern Lamb & Pilaf Rice

Name: Middle Eastern Lamb & Pilaf Rice with Greek-Style Yoghurt
Total time: 30 min
Yield: 2
Cuisine: African
Ingredients: olive oil; 1.5 cup water (for the rice); 1 packet Tomato Paste; 1 packet Currants; 1 packet Basmati Rice; 1 Brown Onion; 1 Capsicum; 2 clove Garlic; 1 packet Green Beans; 1 packet Lamb Mince; 1 sachet Middle Eastern seasoning; ½ sachet vegetable stock; 1 packet Baby Spinach Leaves; 1 packet Greek-Style Yoghurt; 1 tsp honey; ½ cup water

with Greek-Style Yoghurt

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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.

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Tomato Paste

1 packet

Currants

1 packet

Basmati Rice

Brown Onion

Capsicum

2 clove

Garlic

1 packet

Green Beans

1 packet

Lamb Mince

1 sachet

Middle Eastern seasoning

½ sachet

vegetable stock

1 packet

Baby Spinach Leaves

1 packet

Greek-Style Yoghurt

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

1 tsp

honey

½ cup

water

Nutritional Values

Energy (kJ)2819 kJ

Calories674 kcal

Fat18.9 g

of which saturates8.5 g

Carbohydrate88.4 g

of which sugars25.4 g

Dietary Fibre16.3 g

Protein38.5 g

Sodium916 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Heat a large saucepan over medium-high heat with a drizzle of olive oil. • Add tomato paste and currants and cook until fragrant, 1 minute. • Add the water (for the rice), basmati rice and a good 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. • Finely chop garlic. • Trim green beans and slice into thirds.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and capsicum with a pinch of salt, tossing, until softened, 3-5 minutes. Transfer to a plate. • Return frying pan to high heat. Cook green beans and lamb mince, breaking lamb 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!

• Reduce heat to medium-high, then stir in Middle Eastern seasoning, the honey and garlic. Cook until fragrant, 1 minute. • Add vegetable stock (see ingredients) and the water (for the beef). Bring to a simmer and cook until slightly thickened, 1-2 minutes. Season to taste.

TIP: Add a splash more water to loosen the sauce, if needed!