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 cook until browned, 4-5 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.

a) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
b) 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 shallot.
b) Peel and grate the garlic (or use a garlic press).
c) Pick the mint leaves from their stalks and finely chop (discard the stalks).

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

a) Meanwhile, mix together the yoghurt and half the mint in a small bowl.
b) Season to taste with salt and pepper.

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