One Pot Moroccan Lamb Mince and Rice

Quick, easy, one pot dish perfect for chilly autumnal nights.

INGREDIENTS

• 500g lamb mince

• 1 large onion, finely chopped

• 3 garlic cloves, minced

• 1.5-inch piece of ginger, minced

• 1.5 teaspoons ground cumin

• 1.5 teaspoons ground coriander

• 1.5 teaspoons ground cinnamon

• 1 teaspoon ground paprika (or smoked paprika)

• 1 teaspoon ground turmeric

• 1/2 teaspoon ground allspice

• 1.5 cups basmati rice (rinsed)

• 2 tablespoons tomato puree

• 1 can chopped tomatoes (400g)

• 3 cups chicken or vegetable stock (or water)

• 1/2 cup raisins or chopped dried apricots (optional for sweetness)

• 1/3 cup slivered almonds or pine nuts (for garnish)

• Fresh parsley or cilantro, chopped (for garnish)

• 2 tablespoons olive oil

• Salt and pepper, to taste

  For Serving

  Lemon wedges, tzatziki, Flatbreads, pomegranate seeds, crumbled feta and hummus

1. Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and lightly golden. Add the garlic and ginger, cooking for another minute until fragrant.

2. Add the lamb mince to the pan, breaking it up with a spoon as it browns. Drain any excess fat if necessary.. 

3. Stir in cumin, coriander, cinnamon, paprika, turmeric, and allspice. Cook the spices with the lamb for 1-2 minutes to release their flavours.

4. Stir in the tomato paste and cook for another minute.

5. Add the rinsed basmati rice to the pot and stir to coat it with the lamb and spices.

6. Pour in the diced tomatoes (with their juices) and the 3 cups of broth (or water) and the raisins or chopped dried apricots if using. Season with salt and pepper.

7. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.

8. Remove from heat and fluff the rice with a fork. Garnish with slivered almonds or pine nuts and chopped parsley/coriander.

9. Serve with lemon wedges, flatbreads (spread with hummus) tzatziki and a sprinkling of pomegranate seeds and a shower of crumbled feta

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Tips:

• If you like a little heat, add a pinch of chilli flakes or harissa when you add the spices. Toss in some chopped carrots or peas with the rice and broth to bump up your 5 a day