One Pot Middle Eastern Lamb and Rice

Name: One Pot Middle Eastern Lamb and Rice with Mint Yogurt and Fresh Chopped Salad
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Grass fed Lamb Mince Lean; 300 ML of Water; 1 Piece of Beef stock cube; 10 Grams of Fresh mint; 150 Grams of Long grain rice; 4 Grams of Arabic mix masala; 20 Grams of Sliced pistachios; 4 Grams of Coriander cumin powder; 2 Grams of Garlic onion powder; 1 Piece of Cucumber; 150 Grams of Cherry tomatoes; 2 Grams of Sumac; 150 Grams of Greek yogurt

with Mint Yogurt and Fresh Chopped Salad

Inspired by the flavours of the Middle East, this spiced lamb and rice cooked in one pot, paired with cooling mint yogurt and a crisp salad is a perfect balance of comfort and freshness.

NEW

Cals 842 · Prot 45 · Carbs 77 · Fat 33

Family Friendly

30 min

One Pot Middle Eastern Lamb and Rice with Mint Yogurt and Fresh Chopped Salad

Inspired by the flavours of the Middle East, this spiced lamb and rice cooked in one pot, paired with cooling mint yogurt and a crisp salad is a perfect balance of comfort and freshness.

NEW

Cals 842 · Prot 45 · Carbs 77 · Fat 33

Family Friendly

Ingredients

Lamb rice

Grass fed Lamb Mince Lean

350 Grams

Water

300 ML

Beef stock cube 9*11*15*

1 Piece

Fresh mint

10 Grams

Long grain rice

150 Grams

Arabic mix masala

4 Grams

Sliced pistachios 2*

20 Grams

Coriander cumin powder

4 Grams

Garlic onion powder

2 Grams

To serve

Cucumber

1 Piece

Cherry tomatoes

150 Grams

Sumac

2 Grams

Greek yogurt 4*

150 Grams

Allergens

*9 Soya, *11 Gluten, *15 Celery, *2 Tree Nuts, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3789 / 842
Fats (g)	32.5
of which saturated (g)	17.5
Carbohydrates (g)	77
of which sugars (g)	4.1
Fibers (g)	4
Proteins (g)	45
Salt (g)	4.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

1 Prep

Boil a kettle of water.
Dissolve 1 stock cube in boiled measured water - this is the stock.
Pick the mint leaves and roughly chop, reserving a few whole leaves for garnish.

2 Fry lamb

Heat a large pan or pot over medium high heat with drizzle of oil.
Fry the lamb mince with a pinch of salt and pepper for 7-8 min until browned.

3 Add rice

Rinse the rice in a sieve and drain.
Add the rice to the pan and stir until well dispersed.
Reduce the heat to low and pour in the stock.
Cover and simmer 12-14 min until the water is absorbed and the rice is fully cooked.

4 Make salad and yogurt

Meanwhile, cut the cucumber into quarters.
Cut cherry tomatoes in half.
Combine the cucumber and tomatoes a bowl and add a pinch of sumac.
Add a drizzle of olive oil and season with a pinch salt and pepper.
In a small bowl, combine the yogurt with half the chopped mint (reserving the other half for the rice) and mix well.