This soothing rice bowl is full of flavour with Lebanese 7-spice, sumac and a za’atar drizzle. A midweek winner that’s ready in under 30 minutes.
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Serves
4
Garlic Clove
Red Onion
Sumac
Fresh Coriander
Lamb Mince
Lebanese 7-Spice
Dried Mint
Chicken Stock
Cooked Rice
Unsalted Butter
Za’atar
Kefir
Olive Oil
Serves
4
Garlic Clove
Red Onion
Sumac
Fresh Coriander
Lamb Mince
Lebanese 7-Spice
Dried Mint
Chicken Stock
Cooked Rice
Unsalted Butter
Za’atar
Kefir
Olive Oil
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Step 1.
Peel and thinly slice the garlic. Thinly slice the onions and toss with the sumac. Finely mince the coriander, stalks and all.
Step 2.
Heat a drizzle of olive oil in a large frying pan set over a medium-high heat. Add the lamb mince and cook for 5-10 mins until crispy, making sure to break up the mince as it cooks. Stir through the Lebanese 7-spice and ½ the garlic and cook for about 30 secs until fragrant. Transfer the lamb to a plate.
Step 3.
Set the same pan back over a medium-high heat. Add the remaining garlic, fresh coriander and dried mint and cook for about 5 mins until softened. Pour in the chicken stock and let it come to the boil. Taste and season with salt and pepper.
Step 4.
Meanwhile, reheat the cooked rice. Melt the butter, transfer to a small bowl and stir through the za’atar.
Step 5.
Before serving, remove the broth from the heat and leave it for a minute to cool slightly. Stir through the kefir then taste and season with salt and pepper.
Step 6.
Divide the rice between bowls and ladle over the creamy broth. Top with the crispy lamb mince, sumac onions and a drizzle of za’atar butter.
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