Ras El Hanout Lamb & Currant Rice Bowl
with Mint Yoghurt & Toasted Almonds
- Milk
- Almond
Ingredients
250 g
Lamb Mince
1 packet
Green beans
1 packet
Harissa Paste
1 packet
Currants
1 packet
Mint
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Basmati Rice
1 packet
Flaked Almonds
(Contains: Almond; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 sachet
Ras el Hanout
Nutrition Values
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. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's unique blend of flavours, with the currants adding a pleasant sweetness to the rice.
- Ease of prep: Customers found the recipe simple to follow, with clear instructions and helpful step-by-step pictures.
- Suggestions: Consider adding extra vegetables or tinned tomatoes for more sauce; some found boosting the spices improved the flavour.
- Next-day meals: Several reviewers mentioned the dish tasted even better as leftovers the following day.
- Family-friendly: While some kids loved it, others were less keen on the spices, making it a mixed family favourite.
