Ras El Hanout Lamb Bowl
with Garlic Rice, Mint Yoghurt & Toasted Almonds
Introduce your tastebuds to the incredible flavour of ras el hanout, a North African spice that really packs a punch. Sitting on a bed of garlic rice that's studded with currants and topped with yoghurt, this tender lamb dish offers a depth of flavour that's sure to knock your socks off.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1 packet
basmati rice
½ packet
Currants
(May be present Milk, Gluten, Soy. )
1
carrot
1
courgette
1 bag
baby spinach leaves
1 bunch
mint
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
flaked almonds
(Contains Almond; )
1 packet
lamb mince
1 sachet
ras el hanout
½ packet
tomato paste
1 sachet
beef-style stock powder
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
¼ tsp
salt
1 tsp
honey
½ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice), currants (see ingredients) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove 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, grate the carrot (unpeeled). Finely chop the courgette. Roughly chop the baby spinach leaves. Pick and thinly slice the mint leaves. In a small bowl, combine the Greek-style yoghurt and mint. Set aside.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a second small bowl and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot and courgette until softened, 4-5 minutes. Transfer to a bowl.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the lamb mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the ras el hanout and tomato paste (see ingredients) and cook until fragrant, 1-2 minutes. Add the cooked veggies, beef-style stock powder, honey and water (for the sauce) and cook, stirring, until slightly reduced, 1-2 minutes. Season with salt and pepper.
Stir the baby spinach through the rice. Divide the garlic rice between bowls and top with the ras el hanout lamb and mint yoghurt. Garnish with the toasted almonds.