Moroccan Rice with Lamb and Almonds

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 4 cup Hinode Long Grain Rice (Microwavable, White or Fragrant)

  • lb Lamb (cubed)

  • 8 tbsp Vegetable Oil

  • 8 tbsp each: crushed garlic and grated ginger

  • 4 cinnamon

  • 2 tbsp Tomato Paste

  • 4 Medium Onion (diced)

  • 4 cup vegetable stock or water

  • 8 tbsp Rasins

  • 8 tbsp toasted slivered almonds

Long Grain

White long grain rice is your go to grain for a versatile dish. It has long, slender grains, that when cooked, remain separate. This results in a light and fluffy rice that absorbs the flavours of your cooking. It is the perfect partner to a stir-fry, casserole or a stew.




Longer Grains

Longer Grains



Photo of Moroccan Rice with Lamb and Almonds


  • Prepare Hinode rice per package instructions.

  • Heat oil in a saucepan, add lamb and fry until lamb is browning.

  • Add ginger, garlic, coriander, cinnamon and onions, stir fry for 2 minutes.

  • Add tomato paste and fry for 2 additional minutes.

  • Add stock or water, cover and simmer on medium heat until lamb is soft (add more water if water boils dry).

  • Add raisins and simmer for another 2 minutes.

  • Stir in the cooked rice, add salt and pepper to taste.

  • Serve and sprinkle with toasted almonds.

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