Hearty Lamb Stew with
Harissa and Vermicelli Rice
Instructions
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.
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.
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.
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 onion, garlic, cumin, coriander powder, harissa (spicy!), water, turmeric, tomato paste, sugar, stock cube, marmite and carrots and cook for 6-8 min. Add the spinach, coriander and butter beans, cover and cook for 5 min.
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.
This warm stew is comfort food at its best.
Cooking Time: 30 min
Cals 1048 · Prot 53 · Carbs 120 · Fat 42
Gluten-Free
Ingredients
Lamb
Rice
This warm stew is comfort food at its best.
Cooking Time: 30 min
Cals 1048 · Prot 53 · Carbs 120 · Fat 42
Gluten-Free
Instructions
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.
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.
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.
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 onion, garlic, cumin, coriander powder, harissa (spicy!), water, turmeric, tomato paste, sugar, stock cube, marmite and carrots and cook for 6-8 min. Add the spinach, coriander and butter beans, cover and cook for 5 min.
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.
Ingredients
Lamb
Rice
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