Try this delicious recipe courtesy of Tilda.


  • 240g Tilda Pure Basmati rice

  • 600g diced leg of lamb

  • 1 tbsp harissa (25g)

  • 1 tsp ground cumin

  • Zest and juice of 1 lemon

  • 1 tbsp oil

  • 50g pitted black olives, sliced

  • 400g can chickpeas, drained

  • Pinch saffron

  • 600ml hot lamb stock


  • 1.

    Preheat the oven to 200oC, gas mark 6.

  • 2.

    Mix the lamb with the harissa, cumin and lemon zest and marinate for 10 minutes.

  • 3.

    Heat the oil in a large frying pan and fry the lamb for 3- 4 minutes. Stir in the lemon juice and olives.

  • 4.

    Meanwhile, place the rice, chickpeas and saffron in a Moroccan tagine or casserole dish and pour over the stock. Top with the lamb mixture, cover and bake for 1 hour or until the liquid is absorbed and the lamb is tender.

  • Cooking Tips::

  • 1.

    For a vegetarian option, replace the lamb and fry 1 chopped onion in oil with the harissa and add 1 diced aubergine and 500g diced butternut squash and replace the lamb stock for vegetable stock

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 248kj
  • Fat Total 10g
  • Saturated Fat 3g
  • Protein 14g
  • Carbohydrate 25g
  • Sugar 1g
  • Sodium 243mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For more delicous recipes, visit Tilda Recipes

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