Hearty Lamb Mince Stew with

Harissa and Vermicelli Rice
This warm stew is comfort food at its best.
Cals 1049 · Prot 51 · Carbs 120 · Fat 42
Chef's choice
Family-Friendly
Try Hello Chef Now
30 min
photo
This warm stew is comfort food at its best.
Cals 1049 · Prot 51 · Carbs 120 · Fat 42
Chef's choice
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Lamb
Lean lamb mince
350 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Carrot
2 Piece
Spinach
200 Grams
Butter beans
240 Grams
Fresh coriander
15 Grams
Vegetable oil
1 Tbsp
Cumin powder
2 Grams
Coriander powder
2 Grams
Harissa paste
20 Grams
Water
300 ML
Turmeric powder
2 Grams
Tomato paste
30 Grams
Brown sugar
5 Grams
French onion stock cube
1 Piece
Marmite
8 Grams
Rice
Basmati rice
150 Grams
Ghee
30 Grams
Rice vermicelli
50 Grams
Water
300 ML
Salt
0.5 Tsp

Tips for fussy eaters

Can't handle the heat? Go easy on the harissa paste!

Pro tip

This one reheats well! Have the leftovers for lunch the following day.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep

Rinse the basmati rice thoroughly. Peel and slice the red onion. Peel and mince the garlic. Peel and chop the carrots into half-moons. Roughly chop the spinach. Drain the butter beans. Chop the coriander. Break up the rice vermicelli in their package.
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2 Start vermicelli rice

Heat a pot over a medium-high heat with the ghee. Once hot, add the broken-up vermicelli to the pan . Fry for 4-5 min, constantly stirring, until browned and crispy. 
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3 Cook vermicelli rice

Add the basmati rice, measured water and salt to the pan and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and cover.
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4 Start stew

Meanwhile, heat a pan over a medium heat with a drizzle of oil. Add the lamb mince and fry for 3 min. Add the oniongarliccumincoriander powderharissa (spicy!)waterturmerictomato pastesugarstock cubemarmite and carrots and cook for 6-8 min. Add the spinach, coriander and butter beans, cover and cook for 5 min.
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5 Serve

Plate the vermicelli rice and serve the stew on the side. 

Tips for fussy eaters

Can't handle the heat? Go easy on the harissa paste!

Pro tip

This one reheats well! Have the leftovers for lunch the following day.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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