Recipe may contain peanuts, tree nuts, milk, fish and shellfish.
Make the most of simple lamb mince with this mid-week meal that is ready in just 40 minutes.
1 tbsp extra virgin olive oil
1 brown onion, finely chopped
500g lamb mince
1 1/3 cups basmati rice, rinsed, drained
1 tsp allspice
1 tsp dried mint
2 cups Massel Vegetable Liquid Stock
1/2 x 500g packet frozen broad beans, blanched, shelled (see note)
80g baby spinach
1 1/2 tbsp finely chopped fresh dill
Plain Greek-style yoghurt, to serve
Fresh dill, to serve
Toasted flaked almonds, to serve
3 Method Steps
Step 1Heat oil in a 7cm-deep, 30cm (top) shallow flameproof oval baking dish over medium-high heat. Add onion. Cook, stirring, for 5 minutes. Increase heat to high. Add mince. Cook, breaking up with a wooden spoon, for 2 minutes. Add rice, allspice and mint. Stir to combine. Add stock. Stir and bring to the boil.
Step 2Reduce heat to medium. Cover. Cook for 15 minutes. Remove from heat. Quickly stir through broad beans, spinach and dill. Cover. Stand for 2 minutes.
Step 3Dollop with yoghurt. Serve sprinkled with almonds and extra dill.
To prepare broad beans, place frozen beans in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Peel and discard outer skins.
All quantities above are averages