A traditional Egyptian dish, spiced lamb, rice and lentils are simmered together for a delicious infusion of flavour and texture. Topped with a crunchy cucumber yoghurt, this is an addictive hot-cold combination. With minimal chopping and prep, it has those midweek boxes all ticked.
Finely chop eschalot. Peel and crush garlic. Finely zest lemon. Heat olive oil in a frypan over medium-high heat. Add eschalot and garlic and cook, stirring occasionally, for 1–2 minutes or until eschalot is soft and translucent.
Add mince to frypan and cook, breaking up with a wooden spoon, for 5–6 minutes or until browned. Add cumin and coriander spice blend and lemon zest and cook, stirring, for 30 seconds or until fragrant. While lamb is cooking, continue with step 3.
Drain lentils and rinse. Add rice and lentils to frypan and stir to combine.
Dissolve stock cube in 310ml (1¼ cups) boiling water. Add to lamb mixture and stir to combine. Bring to the boil over high heat. Reduce heat to low, cover tightly with a lid or foil, and cook for 15 minutes or until rice is tender. Remove from heat and set aside to steam while you make the yoghurt.
Thinly slice cucumber into rounds. Juice lemon. Mix yoghurt, lemon juice and cucumber together and season with salt and pepper.
Uncover the frypan and use a fork to fluff lamb mixture. Season to taste with salt and pepper. Divide between bowls and top with cucumber yoghurt to serve.