Riz bi Ful (Lamb, Broad Bean and Coriander Rice with Yoghurt)
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Ingredients
- 2 tbsp olive oil
- 1 onion
- 400 g lamb mince
- 1 tsp ground allspice
- 0.5 tsp ground cinnamon
- 4 garlic cloves
- 40 g fresh coriander
- 400 g frozen broad beans
- 300 g basmati rice
- 400 ml natural yoghurt
Nutrition (per serving)
- Calories
- 745 kcal
- Protein
- 38.8 g
- Carbohydrate
- 79 g
- of which sugars
- 11.8 g
- Fat
- 29.3 g
- of which saturates
- 11.7 g
- Fibre
- 7.6 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large, heavy pan over a medium heat and fry the chopped onion for 5 minutes. Add the lamb mince, allspice and cinnamon and fry for 8 minutes, breaking it up, until browned and no pink remains.
- 2
Add the crushed garlic and three-quarters of the chopped coriander and stir for 1 minute until fragrant.
- 3
Stir in the frozen broad beans and the rinsed basmati rice, then add 650ml boiling water and 1¼ tsp salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, then leave covered off the heat for 5 minutes.
- 4
Fluff up with a fork, scatter with the rest of the coriander and serve straight away with the natural yoghurt.
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