HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRas El Hanout Lamb Bowl
Ras El Hanout Lamb Bowl

Ras El Hanout Lamb Bowl

with Garlic Rice, Mint Yoghurt & Toasted Almonds

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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.

Allergens:MilkTree Nuts

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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

½ packet






1 bag

baby spinach leaves

1 bunch


1 packet

Greek-style yoghurt


1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

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



1.5 cup

water (for the rice)

¼ tsp


1 tsp


½ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3060 kJ
Fat22.7 g
of which saturates10 g
Carbohydrate93.9 g
of which sugars23.6 g
Dietary Fibre0 g
Protein41.4 g
Cholesterol0 mg
Sodium1378 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.