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Moroccan spiced rice with lamb

Calories per serving 430.

ingredients

serves 4.
350 g (12 oz) lean lamb mince
1 onion, sliced
2 garlic cloves, crushed
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1 aubergine, diced
225 g (8 oz) courgettes, diced
225 g (8 oz) long grain white rice
400 ml (14 fl oz) lamb stock
450 g (1 lb) plum tomatoes, skinned, de-seeded and diced
2 tablespoons chopped fresh mint, plus a few extra leaves, to garnish

method

1. Heat a heavy based non stick frying pan and add the lamb mince. Dry fry for 5 minutes, draining off any excess fat. Add the onion, garlic, ginger, cinnamon and paprika, and stir well.

2. Add the aubergine, courgettes, rice and stock, and bring to the boil. Cover and simmer for 20 minutes until the stock has been absorbed and the rice is tender

3. Add the tomatoes and mint, and heat through. Spoon the mixture into a warmed serving dish and scatter with a few extra mint leaves.

What did you think?

9 people have helped to review this recipe. Thankyou!

Delicious
posted by Danni @ 04:41AM, 10/11/11
I have made this a few times now, great easy tasty recipe. We use any tomatoes that we have and a dollop of Greek yoghurt on top when serving. A favourite. Thanks.
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