Lamb mince doesn't get nearly half as much love as it should. It's so much more tastier than beef mince, and is dead easy to cook. Try and get the lean stuff if you can, if you can't find it in the supermarkets a local butcher is a good bet. You slip someone enough spare change and you'd be amazed what they can do with a mincer.
This makes enough for two very large portions. Maybe a bit more for your lunchbox.
This is another recipe inspired from Hello Fresh - we've made a couple of changes to slim it down. We've been customers for a few months while our house gets rebuilt, and, I won't lie, writing a cookbook totally bloody drains you. We love it, and you probably will too! Click here if you want to give them a go, you'll get £20 off your first box. We also get £20, because damn it.
Ingredients
400g lean lamb mince (4 syns)
2 red onions
1½ tbsp ras-en-hanout (you can buy this in all supermarkets, it's not rare, it'll be with the spices)
1 tbsp turmeric
300g basmati rice
600ml chicken stock
2 garlic cloves
20ish mint leaves
half a lemon
400g tin brown lentils
3 handfuls of baby spinach
150g fat free natural yoghurt
Instructions
spray a saucepan with a little oil and place over a high heat
add the lamb mince and cook for 5-6 minutes, until browned
meanwhile, peel and thinly slice the red onion
add half of the onion to the mince and cook for another 5 minutes
add the ras-el-hanout and half of the turmeric, and cook for another minute
add the rice to the pan and stir, then add the stock and stir again
reduce the heat to medium and cook for ten minutes, covered, then remove from the heat and set aside for another ten minutes
as the pilaf is cooking, peel and mince the garlic, finely chop the minute leaves and drain and rinse the lentils in a colander
spray a frying pan with a little oil and place over a medium heat
add the remaining onion and cook until softened, about five minutes
add the spinach and cook for another couple of minutes until wilted, then add the garlic and lentils
cook for 1-2 minutes until the lentils have warmed through, then set aside
in a bowl, mix together the yoghurt with half of the mint and remaining turmeric
remove the lid from the pilaf and stir and fluff up
gently stir in the lentil mixture, remaining mint and a squeeze of lemon juice
serve in bowls, with a dollop of minty yoghurt
Notes
The dish
ras-el-hanout is a fantastic spice mix, if you get it you will love it. You'll find it nearly all spice bits in supermarket, but if you really are struggling you can use garam masala or curry powder
lean lamb mince will taste best in this, but beef mince works well too - cook in the same way.
can't be arsed to track down a mint plant? Use a tbsp of mint sauce in the yoghurt instead and a tbsp in the pilaf, we'll never tell
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Tools
a microplane grater will make quick work of the garlic in this. It's probably our most favourite kitchen gadget! Get one here and never look back
Coursesdinner
Cuisinecurry
Recipe by twochubbycubs at https://twochubbycubs.com/2020/10/20/quick-lamb-pilaf/