Persian lamb with rice


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.

13 Ingredients

  • 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 1

    Heat 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 2

    Reduce 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 3

    Dollop with yoghurt. Serve sprinkled with almonds and extra dill.

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Recipe Notes

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.

Nutritional Information

Per serving

  • 911

  • 3812 kj

  • 29.1g

  • 12.6g

  • 6g

  • 34.5g

  • 769mg

  • 63.5g

All quantities above are averages

Image by Guy Bailey And Guy Bailey

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