Ras El Hanout Beef Bowl
with Pilaf Rice & Yoghurt
Roll up for our latest take on a pilaf – a Moroccan version with ras el hanout! This adventurous spice blend gives the beef an abundance of flavour while the garnishes of roasted almonds and lemon yoghurt round out the meal perfectly.
Always refer to the product label for the most accurate ingredient and allergen information.
1 packet
basmati rice
½
lemon
1
red onion
1
carrot
2 clove
garlic
1 bag
green beans
1 packet
beef mince
2 sachet
ras el hanout
(ContainsGluten)1 packet
currants
1 packet
tomato paste
1 packet
roasted almonds
(ContainsTree NutsMay be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)1 bag
baby spinach leaves
1 packet
Greek-style yoghurt
(ContainsMilk)1 sachet
beef stock powder
Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)1 tsp
honey
1.5 cup
water (for the rice)
½ cup
water (for the beef)
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice and a pinch of salt, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, slice the lemon into wedges. Thinly slice the red onion. Grate the carrot. Finely chop the garlic. Trim the green beans and slice into thirds.
Heat a large frying pan over a medium high-heat with a drizzle of olive oil. Add the onion, carrot and a pinch of salt and cook until softened, 3-5 minutes. Transfer to a plate. Return the pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the green beans and beef mince, breaking up with a spoon, until browned, 4-5 minutes.
Reduce the heat to medium-high and add the butter, ras el hanout, honey, currants, tomato paste (see ingredients) and garlic, cook until fragrant, 1 minute. Add the beef stock powder and 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 if the sauce looks too thick.
While the beef is cooking, roughly chop the roasted almonds. Add the carrot and onion mix and baby spinach leaves to the rice. Gently toss together and season with salt and pepper.
Divide the pilaf rice between bowls. Top with the ras el hanout beef. Serve with the Greek-style yoghurt and lemon wedges on the side. Garnish with the roasted almonds.