Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4221 / 946
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables and stock
Boil the measured water and dissolve the chicken stock cube with the cinnamon stick in it. Split the cardamom pods open with the back of a knife. Peel and chop the red onion. Trim and halve the green beans.
2 Fry lamb
Heat a drizzle of oil in a pan over a medium heat. Once hot, add the lambmince and fry for 5-7 min or until browned and starting to crisp.
3 Add spices and onions
Add the chopped red onion, cardamom pods, turmeric, garlic and cumin powder to the pan. Reduce the heat to medium-low and fry for 3 min further.
4 Add rice, beans and stock
Add the basmati rice, golden raisins, green beans and chickenstock to the pan. Cover with a lid and cook for 15-18 min further or until the water has been absorbed and the rice is tender.
5 Fluff rice
Once the rice is cooked, remove the pan from the heat and season with salt and pepper. Add the cashew nuts to the pan and fluff the rice with a fork.