Easy Tunisian Lamb & Rapid Spinach Rice
with Tomato Salsa & Currants
- Milk
- Milk
- Gluten
- Soy
- May contain traces of allergens
Introduce your tastebuds to the incredible flavour of Tunisian seasoning, a North African spice that really packs a punch. Sitting on a bed of spinach rice that's studded with currants and topped with yoghurt, this tender lamb dish offers a depth of flavour and a speedy turnaround time that's sure to knock your socks off. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
basmati rice
2
tomato
1
cucumber
1 packet
lamb mince
1 packet
Currants
(May be present: Milk, Gluten, Soy)
1 bag
baby spinach leaves
1 bunch
parsley
1 sachet
Tunisian seasoning
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
20 g
butter
(Contains: Milk; )
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
Boil a kettle of water. Half-fill a medium saucepan with the boiling water. Add the basmati rice, vegetable stock powder and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and set aside.
While the rice is cooking, roughly chop the tomato and cucumber. In a medium bowl, combine the tomato, cucumber, a drizzle of olive oil and a drizzle of white wine vinegar. Season with salt and pepper. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the lamb mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the Tunisian seasoning, currants, the butter, honey and a dash of water and stir until melted. Season and remove from the heat.
Add the baby spinach leaves to the rice and stir until wilted. Divide the rapid spinach rice between bowls. Top with the Tunisian lamb and salsa. Spoon over the Greek-style yoghurt and tear over the parsley leaves.
