Fragrant Moroccan Sesame Beef

Nutrition per serve

Ingredients

• 1pcs onion
• 2clov garlic
• 150g green beans
• 1pcs lemon
• 1pcs chicken-style stock cubes
• 150g basmati rice
• 40g dried currants
• 130g natural yoghurt
• 300g lean beef mince
• 10g Moroccan seasoning
• 150g peas
• 10g toasted sesame seeds
• 330ml (1⅓ cups) boiling water
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Thinly slice the onion. Crush or finely chop the garlic. Trim and halve the beans. Finely grate the zest of half the lemon*, then juice the half. Crumble 1 stock cube* into a heatproof jug, add 330ml (1⅓ cups) boiling water and stir to dissolve. Rinse the rice until the water runs clear (see cooking tip).
2. Step 2 — Cook pilaf
   Heat 2 tsp olive oil in a small saucepan over medium-high heat. Cook the onion, stirring, for 2-3 mins until softened. Stir in the stock and rice and bring to the boil. Reduce the heat to low and cook, covered, for 12 mins or until the rice is tender and the stock is absorbed. Remove from the heat, add the currants and stand, covered, for 5 mins.
3. Step 3 — Make lemon yoghurt
   Meanwhile, bring a medium saucepan of water to the boil for the greens. Put the yoghurt, lemon zest and 3 tsp lemon juice* in a bowl, season with salt and pepper and whisk to combine.
4. Step 4 — Cook beef mince
   Heat 2 tsp olive oil in a large frypan over medium-high heat. Cook the beef mince, breaking up the lumps with a spoon, for 5-7 mins until brown and crisp. Add the garlic and Moroccan seasoning and cook, stirring, for 1 min or until fragrant. Taste, then season with salt and pepper. Remove from the heat.
5. Step 5 — Cook greens
   While the mince is cooking, cook the beans and peas in the pan of boiling water for 2 mins or until bright green and tender. Drain.
6. Step 6 — Get ready to serve
   Stir the beans, peas and sesame seeds into the beef mixture. Fluff the pilaf with a fork. Divide the pilaf and beef mixture among bowls. Serve with the lemon yoghurt.

Allergens

Milk, Sulphites, Sesame