Moroccan-Style Lamb Pilaf

Nutrition per serve

Ingredients

• 1pcs red onion
• 150g green beans
• 1clove garlic
• 1pcs carrot
• 300g lamb mince
• 10g Moroccan seasoning
• 150g basmati rice
• 10ml olive oil
• 15ml tomato sauce
• 5ml honey
• 20g butter
• 450ml boiling water

Method

1. Step 1 — Prep ingredients
   Thinly slice the onion. Trim the beans and halve on an angle. Crush or finely chop 1 garlic clove. Coarsely grate the carrot.
2. Step 2 — Brown lamb mince
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the lamb mince and Moroccan seasoning, breaking up the lumps with a spoon, for 4-5 mins until browned. Transfer to a bowl with a slotted spoon, reserving the oil in the pan. Stir 1 tbs tomato sauce and 1 tsp honey into the mince mixture. Season with salt and pepper.
3. Step 3 — Cook carrot and add rice
   Add the onion, carrot, garlic and 20g butter to the reserved pan over medium heat. Season with salt and pepper and cook, stirring, for 5 mins or until softened. Add the rice and stir to coat.
4. Step 4 — Cook pilaf
   Add 450ml boiling water to the rice mixture and bring to the boil. Reduce the heat to low, cover and cook for 10 mins or until the water is almost absorbed.
5. Step 5 — Serve up
   Fluff the rice with a fork, then stir in the mince mixture and beans. Cover, turn off the heat and stand for 5 mins or until the mince is warmed through and the beans are tender but still with crunch. Divide the pilaf among plates and enjoy!
6. Step 6 — Make it herby
   If you have some on hand, scatter over a handful of coriander or parsley leaves for a burst of freshness.

Allergens

Milch, Sulfit