Harissa Spiced Beef Pilaf with Flaked Almonds, Spinach and Yoghurt
Looking for a quick and tasty midweek dinner option? Try cooking up our Harissa Spiced Beef Pilaf in just 20 minutes for a delicious and speedy meal.
Prep: 20 mins
Cook: 20 mins
Servings: 4
Ingredients
2 servings
3 servings
4 servings
- 1 red onion
- 1 garlic clove
- 150 gr basmati rice
- 240 gr british beef mince
- 50 gr harissa paste
- 1 sachet chermoula spice mix
- 10 gr beef stock paste
- 100 gr baby spinach
- 75 gr greek style natural yoghurt
- 15 gr toasted flaked almonds
- 50 ml water for the beef
- 1 red onion
- 1 garlic clove
- 225 gr basmati rice
- 360 gr british beef mince
- 75 gr harissa paste
- 1 sachet chermoula spice mix
- 15 gr beef stock paste
- 150 gr baby spinach
- 120 gr greek style natural yoghurt
- 25 gr toasted flaked almonds
- 75 ml water for the beef
- 2 red onions
- 2 garlic cloves
- 300 gr basmati rice
- 480 gr british beef mince
- 100 gr harissa paste
- 2 sachets chermoula spice mix
- 20 gr beef stock paste
- 200 gr baby spinach
- 150 gr greek style natural yoghurt
- 30 gr toasted flaked almonds
- 100 ml water for the beef
Instructions
- a) Boil a full kettle.
b) Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
c) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
d) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve. - a) Meanwhile, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. - a) Once the mince has browned, lower the heat to medium. Add the onion and a drizzle of oil if needed.
b) Cook until softened, 3-4 mins, then add the garlic, harissa paste and chermoula (add less of both if you'd prefer things milder). Stir-fry for 30 secs.
c) Stir in the beef stock paste and water for the beef (see pantry for amount), bring to the boil, then lower the heat. IMPORTANT: The mince is cooked when no longer pink in the middle. - a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Taste and season with salt and pepper if needed.
- a) Gently fold the cooked rice through the beef.
b) Taste and add more salt and pepper if needed. - a) When everything's ready, serve the harissa beef pilaf in bowls and top with a generous dollop of yoghurt.
b) Sprinkle over the almonds to finish.
Enjoy!