Moroccan-Spiced Lamb & Pilaf Rice
with Greek-Style Yoghurt- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
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.
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
1 packet
lamb mince
1 sachet
paprika spice blend
1 packet
currants
(May be present: Wheat, Gluten, Soy, Milk.)
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)
Utensils
Cooking Steps
• 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!
• Reduce heat to medium-high, then stir in the butter, paprika spice blend, 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
