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
Lebanese Spiced Lamb Mince & Rice
with tzatziki & a sumac salad
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 35 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Lebanese Spiced Lamb Mince & Rice?
The preparation time for Lebanese Spiced Lamb Mince & Rice with tzatziki & a sumac salad is between 10 and 25 minutes.
What is the total time required to make Lebanese Spiced Lamb Mince & Rice with tzatziki & a sumac salad?
The total time required to make Lebanese Spiced Lamb Mince & Rice with tzatziki & a sumac salad is between 25 and 35 minutes.
How many servings does Lebanese Spiced Lamb Mince & Rice provide?
4 servings
What are the main ingredients in Lebanese Spiced Lamb Mince & Rice?
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
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?
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
How many calories does Lebanese Spiced Lamb Mince & Rice have?
904 calories
How much fat content does Lebanese Spiced Lamb Mince & Rice have?
grams
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