Harissa Spiced Beef Pilaf with Flaked Almonds, Spinach and Yoghurt

Ingredients

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. a) Gently fold the cooked rice through the beef.
   b) Taste and add more salt and pepper if needed.
6. 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!