• 600 g lean lamb leg steaks, cut into 3cm pieces
  • 1 onion, peeled and finely sliced
  • 1 tsp minced garlic
  • 2 tsp minced ginger
  • 400 g Wattie's Moroccan Style Tomatoes
  • ½ cup chicken stock or water
  • 1-2 Tbsp chopped fresh coriander or parsley

  • Fragrant Rice
  • 1 small onion, finely chopped
  • 1 ½ cups basmati rice
  • 2 ¼ cups hot chicken stock
  • ½ tsp turmeric
  • 2-3 Tbsp raisins
  • 2 Tbsp toasted slivered almonds

1. Brown the lamb in a dash oil in a hot frying pan. This is best done in two batches. Set aside.

2. Add the onion, garlic and ginger and pan fry until tender, but not brown. Stir in Wattie’s Moroccan Style Tomatoes, chicken stock and lamb to the sauce, cover and simmer gently 15-20 minutes. Stir in the coriander just before serving. Season if wished.

Fragrant Rice

3. Heat a dash oil in a large lidded saucepan and cook the onion until just starting to colour. Add basmati rice and stir for 1 minute. Stir in the hot chicken stock, with turmeric or saffron and raisins.

4. Cover and simmer for about 10 minutes. Remove from the heat and stand 5 minutes withoutlifting the lid. Scatter with toasted almonds.

Top Tips

For a more authentic rice dish use 2 pinches of saffron threads in place of the turmeric.

Made With

Moroccan Style Tomatoes

Ripened on the vine under the Hawke’s Bay sun, Wattie’s Moroccan Style Tomatoes are diced and served in an authentic Moroccan blend of spices, onions and olive oil.

* This recipe is classified as Gluten Free. To the best of our knowledge, the ingredients used in this recipe including the Heinz Wattie’s products do not contain any added cereals containing gluten or ingredients derived from cereals containing gluten. It is important to carefully read ingredient labels on food products because foods can sometimes be reformulated and the ingredients, allergens or nutrition information can sometimes change without notice.

Rate and Review

4 Ratings

Reviews (4)

shirleen prasad's Review | Rating

very yummy and so so easy to make, il try next time with beef or chicken just to experiment!! must try guys

Julie's Review | Rating

Loved this recipe. Only problem...... I think the recipe has the onion and chicken stock ingredients missing from the list for the Rice. The onion listed appears to be for the Lamb and Chicken Stock for the Rice. I managed though and added 1/2 cup of Chicken Stock to the Lamb and chopped an extra onion for the Rice. I also wasn't able to purchase the Moroccan Tomatoes so used Tomatoes in puree with a tablespoon (approx) of Masterfood Moroccan Spice mix.

Reply from Food in a Minute Team

Hi Julie, sorry for the delay. Thanks for your message and picking up on the recipe and method discrepancy. We are fixing the recipe up now and will have it updated shortly. Thanks

Julie's Review | Rating

Lovely dish and would highly recommend. However, the recipe has a few ingredients missing . The chicken stock quantity for the lamb is missing ( I used about 1/2 cup) and the onion is missing for the fragrant rice ( I just chopped another small onion) . Apart from that I would definitely make it again.

Reply from Food in a Minute

Hi Julie, thanks for all your feedback. You are correct so we have now reviewed and updated the recipe as necessary. We hope you continue to enjoy!

Paul Hollings's Review | Rating

As I had the time, it is Sunday, I used a Tagine to cook this and did it as a result more slowly. The result was superb, the slower cook time meant the flavours came through really well.
The rice was great and I can see how you could use this style of rice with any similar dish. My wife is GF, via an intolerance, so can’t have couscous, therefore the rice was excellent. I think if you peeled and diced an orange then stirred it through the rice at the end of cooking, that would also work well. Maybe an alternative might also be to swap the raisins out for chopped dates. A lovely recipe, thanks.