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1 tbsp olive oil
1 onion, finely chopped
500g essential British Lamb Mince
2 tbsp butter
95g Cooks' Ingredients Rose Harissa Paste
1 cinnamon stick
2 tsp ground cumin
225g basmati rice
500g Cooks' Ingredients chicken stock, hot
100g soya beans
30g tub Cooks' Ingredient Barberries
2 tbsp mint leaves, finely chopped
2 tbsp corinader, finely chopped
Heat the olive oil in a heavy-based, wide saucepan and add the onion. Fry over a medium heat for about 8-10 minutes, stirring often, until soft and light brown. Stir in the lamb and brown all over, making sure any large clumps of meat are broken down.
Add the butter and, once melted, stir in the harissa, cinnamon stick and cumin. Mix in the rice. Add the hot stock, soya beans and barberries, and bring to the boil, then reduce the heat to low, cover tightly and cook for around 15-20 minutes, until the rice is tender.
Remove from the heat and, without removing the lid, leave to rest for another 15 minutes.
Fluff up the rice mixture with a fork, garnish with the chopped herbs and serve immediately. Delicious with the roast aubergines with tahini yogurt dressing on the side.
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