The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 tbsp tomato purée
-
160g brown rice(brown rice (100%))
- 2 carrot
- 1 handful of fresh thyme
- 1 unwaxed lemon
- 1 handful of fresh coriander
- 4 lamb leg steaks
-
1 chicken stock cube (Celery)(sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 pepper
-
1 tbsp berbere style blend(Crushed Chilli, Fenugreek, Ginger, Coriander, Pimento, Cardamom, Clove, Whole caraway Seed)
- 2 onion
- 200g seasonal mixed tomatoes
Allergens
May Contain:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 142Kcal | 654Kcal |
| 593kJ | 2736kJ | |
| Fat | 7.6g | 35g |
| of which saturates | 2.9g | 14g |
| Carbohydrates | 10g | 48g |
| of which sugars | 3.2g | 15g |
| Protein | 7.7g | 35g |
| Salt | 0.24g | 1.1g |
| Fibre | 1.5g | 7.0g |
High protein
5 plants
Ethiopian-style Lamb Stew with Zesty Rice
Chunks of pasture-grazed British lamb. Fragrant berbere-style spice. Crunchy wild rice. Introduce little ones to new flavours with this simple African-inspired stew, stuffed with healthy veg.
Cooking Instructions
Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain. Once cooked, return to the pan and set aside. Dissolve the stock cube in a jug with 250ml hot water.
- Cut the lamb into 3cm chunks and season with sea salt. Heat a frying pan with 1 tbsp oil on high heat. Add the lamb and cook for 2-3 mins, until golden brown. Remove from the pan and set aside.
- Finely dice the onions. Roughly chop the pepper and tomatoes. Dice the carrots into 1cm cubes. Strip the thyme leaves from the stalks and finely chop.
- Reheat the lamb pan with 1 tbsp oil to medium-high heat. Add the pepper, carrots and three-quarters of the onions. Cook for 4-5 mins, then add the tomatoes, tomato puree, thyme, berbere spice and stock. Simmer for 6-8 mins, until slightly thickened. Return the lamb to the pan and simmer for another 5 mins.
- Finely chop the coriander. Zest the lemon and cut into wedges. Stir the coriander, half the zest and the remaining onion through the cooked rice. Season with sea salt.
- Serve the rice with the lamb stew. Garnish with lemon wedges.
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