What are the main ingredients in Lebanese Spiced Lamb Mince & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Lebanese Spiced Lamb Mince & Rice?

Calories: 904, Carbs: 89 grams, Fat: grams, Protein: 52.8 grams, Sugar: 9.9 grams, Salt: 328 grams

How do I prepare Lebanese Spiced Lamb Mince & Rice?

CINNAMON LAMB & RICE: Place a pot over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-5 minutes until browned, shifting occasionally. Add the rinsed rice and the ground cinnamon. Submerge in 300ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Season to taste. TOASTED ALMONDS: Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving. FATTOUSH-STYLE SALAD: While the rice is steaming, roughly dice the tomato, finely slice the spring onions, and slice the radish into rounds. In a bowl, combine the diced tomato, the radish rounds, the spring onion slices, the sumac, ½ the chopped mint, the lemon zest, a squeeze of lemon juice (to taste), a drizzle of oil, and seasoning. HASHWEH HAPPINESS: Plate up a hearty portion of the cinnamon-spiced lamb and rice. Top with dollops of the tzatziki. Sprinkle over the toasted almonds, the crispy onions, and the remaining mint. Side with the fattoush-style salad. Serve any remaining lemon wedges on the side. Tuck in, Chef!

What should be prepared from my kitchen to make Lebanese Spiced Lamb Mince & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Lebanese Spiced Lamb Mince & Rice

Name: Lebanese Spiced Lamb Mince & Rice
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

Traditionally known as Hashweh, this decadent dish is made up of fragrant cinnamon-spiced lamb mince and rice. It is served with a zesty fattoush-style salad tossed with sumac and mint, and is topped with toasted almonds and crispy onions for some fabulous texture. This is one dish you’ll want to make again and again!

Lebanese Spiced Lamb Mince & Rice

with tzatziki & a sumac salad

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Crispy Onions
Flaked Almonds
Free-range Lamb Mince
Fresh Mint
Ground Cinnamon
Lemon
Lemons
Radish
Spring Onion
Spring Onions
Sumac Spice
Tomato
Tomatoes
Tzatziki
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Photo of Lebanese Spiced Lamb Mince & Rice

Serves 1

CINNAMON LAMB & RICE
Place a pot over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-5 minutes until browned, shifting occasionally. Add the rinsed rice and the ground cinnamon. Submerge in 150ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Season to taste.
TOASTED ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving.
FATTOUSH-STYLE SALAD
While the rice is steaming, roughly dice the tomato, finely slice the spring onion, and slice the radish into rounds. In a bowl, combine the diced tomato, the radish rounds, the spring onion slices, the sumac, ½ the chopped mint, the lemon zest, a squeeze of lemon juice (to taste), a drizzle of oil, and seasoning.
HASHWEH HAPPINESS
Plate up a hearty portion of the cinnamon-spiced lamb and rice. Top with dollops of the tzatziki. Sprinkle over the toasted almonds, the crispy onions, and the remaining mint. Side with the fattoush-style salad. Serve any remaining lemon wedges on the side. Tuck in, Chef!

Free-range Lamb Mince - 150g
White Basmati Rice - 100ml
Ground Cinnamon - 7,5ml
Flaked Almonds - 10g
Tomato - 1
Spring Onion - 1
Radish - 20g
Sumac Spice - 5ml
Fresh Mint - 4g
Lemon - 1
Tzatziki - 45ml
Crispy Onions - 15ml

Download the Recipe

Serves 2

CINNAMON LAMB & RICE
Place a pot over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-5 minutes until browned, shifting occasionally. Add the rinsed rice and the ground cinnamon. Submerge in 300ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Season to taste.
TOASTED ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving.
FATTOUSH-STYLE SALAD
While the rice is steaming, roughly dice the tomato, finely slice the spring onions, and slice the radish into rounds. In a bowl, combine the diced tomato, the radish rounds, the spring onion slices, the sumac, ½ the chopped mint, the lemon zest, a squeeze of lemon juice (to taste), a drizzle of oil, and seasoning.
HASHWEH HAPPINESS
Plate up a hearty portion of the cinnamon-spiced lamb and rice. Top with dollops of the tzatziki. Sprinkle over the toasted almonds, the crispy onions, and the remaining mint. Side with the fattoush-style salad. Serve any remaining lemon wedges on the side. Tuck in, Chef!

Free-range Lamb Mince - 300g
White Basmati Rice - 200ml
Ground Cinnamon - 15ml
Flaked Almonds - 20g
Tomato - 1
Spring Onions - 2
Radish - 40g
Sumac Spice - 10ml
Fresh Mint - 8g
Lemon - 1
Tzatziki - 85ml
Crispy Onions - 30ml

Download the Recipe

Serves 3

CINNAMON LAMB & RICE
Place a pot over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, shifting occasionally. Add the rinsed rice and the ground cinnamon. Submerge in 450ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Season to taste.
TOASTED ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving.
FATTOUSH-STYLE SALAD
While the rice is steaming, roughly dice the tomatoes, finely slice the spring onions, and slice the radish into rounds. In a bowl, combine the diced tomato, the radish rounds, the spring onion slices, the sumac, ½ the chopped mint, the lemon zest, a squeeze of lemon juice (to taste), a drizzle of oil, and seasoning.
HASHWEH HAPPINESS
Plate up a hearty portion of the cinnamon-spiced lamb and rice. Top with dollops of the tzatziki. Sprinkle over the toasted almonds, the crispy onions, and the remaining mint. Side with the fattoush-style salad. Serve any remaining lemon wedges on the side. Tuck in, Chef!

Free-range Lamb Mince - 450g
White Basmati Rice - 300ml
Ground Cinnamon - 22,5ml
Flaked Almonds - 30g
Tomatoes - 2
Spring Onions - 3
Radish - 60g
Sumac Spice - 15ml
Fresh Mint - 12g
Lemons - 2
Tzatziki - 125ml
Crispy Onions - 45ml

Download the Recipe

Serves 4

CINNAMON LAMB & RICE
Place a pot over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, shifting occasionally. Add the rinsed rice and the ground cinnamon. Submerge in 600ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Season to taste.
TOASTED ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving.
FATTOUSH-STYLE SALAD
While the rice is steaming, roughly dice the tomatoes, finely slice the spring onions, and slice the radish into rounds. In a bowl, combine the diced tomato, the radish rounds, the spring onion slices, the sumac, ½ the chopped mint, the lemon zest, a squeeze of lemon juice (to taste), a drizzle of oil, and seasoning.
HASHWEH HAPPINESS
Plate up a hearty portion of the cinnamon-spiced lamb and rice. Top with dollops of the tzatziki. Sprinkle over the toasted almonds, the crispy onions, and the remaining mint. Side with the fattoush-style salad. Serve any remaining lemon wedges on the side. Tuck in, Chef!