SunRice

Moroccan Lamb Rice with Almonds

I am using:

Prep time

15min

Cook time

60min

Try out this simple Moroccan lamb rice recipe for your next lunch or dinner idea! This dish is packed with tasty ingredients like almonds, raisins and more.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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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.

  • 2 cup SunRice Brown Long Grain Rice

  • 600 g Lamb (diced)

  • 4 tbsp Vegetable Oil

  • 2 Cinnamon Quill

  • 1 tbsp Tomato Paste

  • 2 Onions (finely diced)

  • 2 cup Vegetable Stock or Water

  • 4 tbsp Raisins

  • 4 tbsp Slivered Almonds (toasted)

  • 1 tsp Ginger (finely grated)

  • 1 tsp Garlic Clove (crushed)

  • 1 tsp Coriander (ground)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Moroccan Lamb Rice with Almonds

Method

  • To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • 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 a further 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 a further 2 minutes.

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

  • Serve and sprinkle with toasted almonds.

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