- 1 ¾ cups SunRice medium grain rice
- 600 g lamb, diced
- 4 tbsp vegetable oil
- 4 tbsp ginger, crushed
- 4 tbsp garlic, crushed
- 4 tbsp coriander, ground
- 2 cinnamon sticks
- 1 tbsp tomato paste
- 2 medium onions, diced
- 2 cups vegetable stock or water
- 4 tbsp raisins
- 4 tsp almonds, toasted slivered
- salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook SunRice Medium Grain Rice as per pack instructions.
Heat oil in a saucepan, add lamb and fry until lamb is browned.
Add ginger, garlic, coriander, cinnamon and onions, stir fry for 2 minutes.
Add tomato paste and fry for 2 minutes.
Add stock or water, cover and simmer on medium heat until lamb is soft (add more water if it boils dry).
Add raisins and simmer for 2 minutes.
Stir in the cooked rice, add salt and pepper to taste.
Serve and sprinkle with toasted almonds.
Tip: You can use an already prepared Moroccan spice mix.