Quick Ras El Hanout Beef Stew & Rapid Rice
with Currants, Roasted Almonds & Yoghurt
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Vegetable Stock Powder
1 packet
Currants
1 packet
Garlic Paste
(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy)
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
sachet
Beef-Style Stock Powder
1 packet
Tomato Paste
1 packet
Basmati Rice
1
Silverbeet
sachet
Chicken-Style Stock Powder
1
Carrot
Diced Beef
1 sachet
Ras el Hanout
Nutrition Values
Cooking Steps
• Boil a kettle of water. • Half-fill a medium saucepan with the boiling water. Add basmati rice and cook, uncovered, over a high heat until tender, 12 minutes. Drain and return to the saucepan. Add vegetable stock powder and stir to combine.
• While the rice is cooking, thinly slice carrot into rounds. Roughly chop silverbeet. Roughly chop roasted almonds. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook carrot until tender, 3-4 minutes. Add the silverbeet and cook until wilted, 1-2 minutes. Transfer to a bowl. TIP: Leave the almonds whole if you prefer!
• Return frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook diced beef, turning once halfway through, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return frying pan to a medium heat. Cook butter, garlic paste, ras el hanout, tomato paste and currants until fragrant, 1 minute. Add the veggies, beef-style stock powder and water and cook until slightly reduced and combined, 1-2 minutes. Remove form heat and return beef to pan, stir to combine. TIP: Cook the beef in batches for best results.
• Divide rapid rice between plates. Top with ras el hanout beef stew. • Dollop over Greek-style yoghurt and sprinkle with almonds.
