Moroccan spiced rice with lamb recipe
information
Calories per serving 430.
ingredients
350 g (12 oz) lean lamb mince
1 onion, sliced
2 garlic cloves, crushed
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1 aubergine, diced
225 g (8 oz) courgettes, diced
225 g (8 oz) long grain white rice
400 ml (14 fl oz) lamb stock
450 g (1 lb) plum tomatoes, skinned, de-seeded and diced
2 tablespoons chopped fresh mint, plus a few extra leaves, to garnish
1 onion, sliced
2 garlic cloves, crushed
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1 aubergine, diced
225 g (8 oz) courgettes, diced
225 g (8 oz) long grain white rice
400 ml (14 fl oz) lamb stock
450 g (1 lb) plum tomatoes, skinned, de-seeded and diced
2 tablespoons chopped fresh mint, plus a few extra leaves, to garnish
method
1. Heat a heavy based non stick frying pan and add the lamb mince. Dry fry for 5 minutes, draining off any excess fat. Add the onion, garlic, ginger, cinnamon and paprika, and stir well.
2. Add the aubergine, courgettes, rice and stock, and bring to the boil. Cover and simmer for 20 minutes until the stock has been absorbed and the rice is tender
3. Add the tomatoes and mint, and heat through. Spoon the mixture into a warmed serving dish and scatter with a few extra mint leaves.
2. Add the aubergine, courgettes, rice and stock, and bring to the boil. Cover and simmer for 20 minutes until the stock has been absorbed and the rice is tender
3. Add the tomatoes and mint, and heat through. Spoon the mixture into a warmed serving dish and scatter with a few extra mint leaves.
serving amount
serves 4.
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