Moroccan-Spiced Lamb & Pilaf Rice

• 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 powder 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!

• While the sauce is simmering, stir onion, capsicum and baby spinach leaves through the rice. • Season with salt and pepper.