Average: 3 (70 votes)


  • 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

Cook's notes

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.