Ras El Hanout Lamb & Currant Rice Bowl

Name: Ras El Hanout Lamb & Currant Rice Bowl with Mint Yoghurt & Toasted Almonds
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 4 clove garlic; 20 g butter; 1 packet basmati rice; ½ packet Currants; 1 carrot; 1 bag green beans; 1 bag mint; 1 packet flaked almonds; 1 packet lamb mince; 1 sachet ras el hanout; 1 packet harissa paste; ½ packet tomato paste; 1 sachet beef-style stock powder; 1 tsp honey; 1 bag baby spinach leaves; 1.5 cup water (for the rice); 1 packet Greek-Style Yoghurt; ½ cup water (for the sauce)

with Mint Yoghurt & Toasted Almonds

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There's nothing more mouth-watering than a bed of aromatic garlic rice that's studded with the sweetness of currants and topped with saucy spiced lamb. The creative combination offers a depth of flavour that'll take you out of this world. Trust us when we say, this one's a winner!

Allergens:

Milk

•Almond

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

4 clove

garlic

1 packet

basmati rice

½ packet

Currants

(May be present: Milk, Gluten, Soy. )

carrot

1 bag

green beans

1 bag

mint

1 packet

flaked almonds

(Contains: Almond; )

1 packet

lamb mince

1 sachet

ras el hanout

1 packet

harissa paste

½ packet

tomato paste

1 sachet

beef-style stock powder

1 bag

baby spinach leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1 tsp

honey

1.5 cup

water (for the rice)

½ cup

water (for the sauce)

Nutrition Values

/ per serving

Energy (kJ)2985 kJ

Fat23.3 g

of which saturates10.2 g

Carbohydrate90.1 g

of which sugars17.4 g

Protein39 g

Sodium1084 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice), currants (see ingredients) and a pinch of 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 has 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. Trim the green beans and cut into halves. 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. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot and green beans 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, harissa paste, tomato paste (see ingredients) and remaining garlic and cook until fragrant, 2-3 minutes. Return the veggies to the pan, then add the beef-style stock powder, honey and water (for the sauce) and cook, stirring, until slightly reduced, 1-2 minutes. Season to taste.

Stir the baby spinach leaves through the currant rice. Divide the rice between bowls. Top with the ras el hanout lamb and mint yoghurt. Garnish with the toasted almonds to serve.