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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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

basmati rice

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

½ packet

currants

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

1

carrot

1

courgette

1 bag

baby spinach leaves

1 bunch

mint

1 packet

Greek-style yoghurt

(ContainsMilk)

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

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

1 tsp

honey

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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

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.