One-Pot Chermoula Lamb Pilaf
with Yoghurt, Mint & Lemon
- Milk
- Wheat
- Gluten
- May contain traces of allergens
One-pot cooking isn’t just convenient, it’s also full of lots of lovely flavours as everything comes together. Take this delicious lamb veggie pilaf - the chermoula spices meld everything perfectly together in the bowl. One irresistible and easy dinner coming right up!
Ingredients
1 packet
Jasmine rice
250 g
Lamb Mince
1
Natural Yoghurt
(Contains: Milk May be present: Wheat, Gluten)
1 sachet
Chicken-Style Stock Powder
1 sachet
Chermoula Spice Blend
1
Lemon
1 packet
Mint
1 packet
Soffritto Mix
1 packet
Green beans
Not included in your delivery
1 drizzle
olive oil
1.25 cup
boiling water
Nutrition
Utensils
Cooking Steps
• Boil the kettle. Trim green beans and roughly chop. Slice lemon into wedges. • In a large saucepan, heat a drizzle of olive oil over high heat. Cook lamb mince and soffritto, breaking up with a spoon, until just browned, 3-4 minutes.
• SPICY! The curry paste is spicy so use a little less if you prefer your pilaf mild. Add another drizzle of olive oil and chermoula spice blend and cook, stirring, until fragrant, 1-2 minutes.
• Add jasmine rice to the saucepan and stir to coat. Add the boiling water (11/4 cups for 2 people / 21/2 cups for 4 people) and chicken-style stock powder, stir, then bring to the boil. • Cover with a lid and reduce heat to medium-low. Cook for 12 minutes, then remove pan from the heat and stir through green beans. Cover again until rice is tender and water is absorbed, 10-15 minutes. • When the rice is done stir through a squeeze of lemon juice. TIP: The rice will finish cooking in its own steam so don't peek!
• Divide one-pot lamb pilaf rice between bowls. • Dollop with natural yoghurt. • Tear over mint. Serve with any remaining lemon wedges. Enjoy!
