a) Bring a large saucepan of water to the boil with a 1/4 tsp of salt for the rice.
b) Meanwhile, heat a medium frying pan on medium-high heat.
c) When hot, add the lamb mince and use a spoon to break up the mince. Fry, stirring occasionally, until browned all over, 3-5 mins. TIP: Drain away any excess fat. IMPORTANT: Wash your hands after handling raw mince.

a) When the water for the rice is boiling, add the rice and cook for 12 mins.
b) Drain in a sieve, 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).
c) Halve the cucumber lengthways (see ingredients for amount), scoop out the seeds and discard them. Chop into small pieces and pop into a medium bowl.
d) Pick the mint leaves from their stalks and roughly chop (discard the stalks).

a) Once the lamb has browned add the red onion and cook, stirring occasionally, until softened, 3-4 mins.
b) Add the garlic, harissa paste, chermoula spice and tomato puree and cook for 1 min.
c) Add the water (see ingredients for amount) and chicken stock paste and stir together.
d) Season with salt and pepper, bring to the boil and cook for 2-3 mins until slightly thickened and the lamb is cooked through. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) In a medium bowl mix the Greek yogurt, chopped cucumber and half of the mint.
b) Stir well to combine. This is your tzatziki. Season to taste with salt and pepper.

a) Once the sauce has thickened and the rice is cooked, add the rice to the pan and mix well to combine.
b) Share the lamb and rice between your bowls.
c) Spoon the tzatziki on top and sprinkle over the remaining mint. Enjoy.