Spiced lamb houmous bowls

Put the lamb in a large frying pan and set it over a medium heat. Dry fry for 7-8 minutes until the fat starts to render, then turn the heat up to medium-high, add the 7-spice and chickpeas and fry for 10 minutes, stirring frequently, until golden with no pink meat remaining.

Meanwhile, divide the houmous between bowls, then spread it out with the back of a spoon. Heat the rice according to pack instructions; add to the bowls. Pile on the lamb mixture and tomatoes, scatter over the coriander leaves and serve immediately.