Hinode

Spiced Lamb Tagine with Rice

I am using:

Prep time

5min

Cook time

40min

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) (cooked)

  • 2 lb Lamb Rump (diced)

  • 4 tbsp Vegetable Oil

  • 2 Onion (diced)

  • 6 clove garlic (crushed)

  • 2 tsp Turmeric (ground)

  • 1 tsp Cinnamon (ground)

  • 2 tsp Ginger (grated)

  • 2 can Tomatoes (diced, 14.5 oz.)

  • 2 cup Chicken Stock (hot)

  • 8 oz Dried Apricots (cut into halves)

  • Salt and Pepper (to taste)

  • 4 tbsp Almond Flakes (toasted)

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.

Characteristics

Fluffy

Fluffy

Longer Grains

Longer Grains

Light

Light

Photo of Spiced Lamb Tagine with Rice

Method

  • Heat oil in a saucepan, add onion, garlic and diced lamb, stir occasionally for about 5 minutes or until lamb is lightly browned.

  • Add spices, stir and cook for an additional 2 minutes.

  • Stir in tomatoes and stock, cover and simmer for 15 minutes.

  • Add apricots and simmer until lamb is tender.

  • Prepare rice per package instructions.

  • Season to taste and serve on a bed of hot Hinode rice.

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