a) Boil a full kettle.

b) Heat a medium frying pan on medium-high heat (no oil).

c) Once hot, add the lamb mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

a) While the mince cooks, pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, halve, peel and thinly slice the red onion.

b) Peel and grate the garlic (or use a garlic press).

a) Once the lamb has browned, add the onion and cook, stirring occasionally, until softened, 3-4 mins.

b) Add the garlic, harissa paste, chermoula spice mix and tomato puree. Cook for 1 min more.

c) Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Season with salt and pepper.

d) Bring to the boil, then cook until the sauce is slightly thickened, 2-3 mins.

a) Meanwhile, pop the tahini into a small bowl.

b) Mix in the sugar and olive oil (see pantry for both amounts), then season with salt and pepper.

c) Stir to combine, then mix in the yoghurt until smooth. Add a splash of water if it's a little thick.

a) Once the sauce has thickened, add the cooked rice to the lamb and mix well to combine.

b) Share the lamb and rice between your bowls.

c) Spoon the tahini yoghurt on top to finish.

Enjoy!