Moroccan Lamb with Rice and Date Salad

Steps

1. Cook rice Bring a full kettle to the boil. Heat a dry pot on medium heat. Add rice and first measure of Moroccan spices and cook for about 1 minute, until fragrant. Add boiling water and a pinch of salt and bring to the boil. Once boiling, reduce to lowest heat and cook for 12 minutes. Turn off heat and steam, still covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep salad and make yoghurt Thinly slice both measures of onion; finely dice cucumber and roughly chop coriander. Add first measure of onion to a bowl along with cucumber, coriander, dates and drizzle with olive oil and vinegar. Combine orange and saffron dressing and yoghurt in a bowl.
3. Prep veggies Grate carrot and dice tomato. Set aside separately.
4. Cook lamb Heat a drizzle of oil in a fry-pan on high heat. Add lamb mince and remaining onion and cook for 4 minutes, until browned. Add garlic, remaining Moroccan spice mix and ½ tsp salt and cook for about 1 minute, until fragrant.
5. Add stock and cook for about 2 minutes, until thickened. Fold through tomatoes and season to taste. Stir carrot through cooked rice.
6. Serve rice with lamb, date salad and yoghurt.