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.
Spiced Lamb with Cucumber Pickle & Mint Yoghurt
Smoky-sweet baharat spice whisks your palate to North Africa for this summery serve. Starring our rich pasture-raised lamb mince, sizzled till crispy and delicious. A quick pickle, made with vitamin K-containing cucumber, is super fresh and fluffy brown rice soaks up flavour.
Prep in 10
High protein
Serving size
Ingredients
- 80g brown rice (use half) (brown rice (100%))
- 1 handful of fresh mint (use half)
- 2 tbsp apple cider vinegar (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 tbsp baharat spice blend (use half) (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 2 carrot
- 1 garlic clove (use half)
- 0.5 cucumber (use half)
- 150g lamb mince
- 1 onion (use half)
Nutritional Information
Calories: 685
Protein: 38g
Carbs: 61g
Fat: 30g
Ingredients
- 2 carrot
- 80g brown rice (brown rice (100%))
- ½ cucumber
- 2 tbsp apple cider vinegar
- 150g lamb mince
- 1 tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 onion
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 garlic clove
- 1 handful of fresh mint
Nutritional Information
Calories: 613
Protein: 36g
Carbs: 50g
Fat: 28g
Spiced Lamb with Cucumber Pickle & Mint Yoghurt
Smoky-sweet baharat spice whisks your palate to North Africa for this summery serve. Starring our rich pasture-raised lamb mince, sizzled till crispy and delicious. A quick pickle, made with vitamin K-containing cucumber, is super fresh and fluffy brown rice soaks up flavour.
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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.
- Finely chop or crush the garlic. Finely slice the onion. Halve the cucumber lengthways, scoop out the seeds with a spoon, then thinly slice into half-moons. Place the cucumber and half the onion in a bowl with three-quarters of the vinegar and a pinch of sea salt. Mix and leave to pickle.
- Heat a medium frying pan with 1/2 tbsp oil on medium heat. Add the garlic and remaining onion and cook for 5 mins, until softening. Turn the heat up to medium-high and add the lamb, breaking it up with a wooden spoon. Cook for 8-10 mins, until golden brown.
- Pick the mint from the stalks and roughly chop. Coarsely grate the carrots. Add the baharat spice to the lamb and cook for 5 mins. Stir in the carrots, half the mint and the remaining vinegar. Cook for 5 mins, then remove from the heat.
- Make the mint yoghurt; in a small bowl, mix the yoghurt, the remaining mint, 2 tsp water (1 tsp for 1 person), a pinch of sea salt and black pepper.
- Spoon the spiced lamb onto warm plates alongside the rice, mint yoghurt and cucumber pickle.
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