Moroccan-Spiced Lamb & Pilaf Rice

Name: Moroccan-Spiced Lamb & Pilaf Rice with Veggies, Yoghurt & Currants
Total time: 30 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Basmati Rice; 250 g Lamb Mince; 1 Brown Onion; 1 Carrot; 1 packet Currants; 2 Garlic; 1 Greek-Style Yoghurt; 1 packet Green Beans; 1 sachet Middle Eastern Seasoning; 1 sachet Vegetable Stock Pot; 1 packet Tomato Paste; 1 drizzle olive oil; 1.5 cup water (for the rice); 10 g butter; 1 tsp honey; ½ cup water (for the beef)

with Veggies, Yoghurt & Currants

4.5(7)

Recipe Development TeamUpdated on August 18, 2026

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Calories

:

706 kcal

Protein

:

33.1g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Milk
May contain traces of allergens
Gluten
Soy
Wheat
Milk

Tonight’s tasty Middle Eastern seasoning gives this pilaf lamb an abundance of flavour. Studded with currants, green beans and carrot, all you need is some Greek-style yoghurt to round out the meal perfectly.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat)

250 g

Lamb Mince

1

Brown Onion

1

Carrot

1 packet

Currants

(May be present: Gluten, Milk, Soy, Wheat)

2

Garlic

1

Greek-Style Yoghurt

(Contains: Milk)

1 packet

Green Beans

1 sachet

Middle Eastern Seasoning

1 sachet

Vegetable Stock Pot

1 packet

Tomato Paste

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water (for the rice)

10 g

butter

(Contains: Milk)

1 tsp

honey

½ cup

water (for the beef)

Nutritional Values

Calories706 kcal

Energy (kJ)2950 kJ

Fat23.4 g

of which saturates10.1 g

Carbohydrate88.5 g

of which sugars25.9 g

Dietary Fibre13.2 g

Protein33.1 g

Sodium839 mg

Potassium21.8 mg

Calcium129 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• 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!

2

• Meanwhile, thinly slice brown onion. • Grate carrot. Finely chop garlic. • Trim green beans and slice into thirds.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and carrot 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 (no need for oil!), 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!

4

• Reduce heat to medium-high, then stir in the butter, middle eastern seasoning, the honey, currants, tomato paste and garlic. Cook until fragrant, 1 minute. • Add stock concentrate and the water (for the lamb). 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!