Oven Baked Spicy Lamb Stew With Onion, Cauliflower Rice & Pitta

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel and finely slice half your red onion[s], chop the remaining onion into wedges

Add the sliced onion to a bowl and set aside for later

Heat a large, wide-based hob-safe oven-proof casserole dish over a high heat

Crush your garlic open by squashing it with the side of a knife and remove the skin

Add your red wine vinegar to the bowl with the sliced onion and set aside to pickle – this is your quick-pickled onion

Once hot, add your mince to the dish with the onion wedges, crushed garlic and a pinch of salt

Cook for 2 min, breaking the mince into large chunks with a wooden spoon, until very lightly browned

Boil a kettle

Add your chopped tomatoes to the dish with your ras el hanout and harissa paste (can't handle the heat? Go easy!)

Add your beef stock mix with 300ml [400ml] [500ml] boiled water

Stir it all together and bring to the boil over a high heat, then put the dish in the oven, uncovered, for 40 min or until the sauce has thickened and the mince has cooked through (no pink meat!) – this is your oven baked spicy stew

Add your white long grain rice and cauliflower rice to an oven-proof dish with 120ml [250ml] [300ml] boiled water and stir it all together

Cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked – this is your baked cauliflower rice

Once the stew and rice are almost done, add your pitta[s] to the other side of the tray[s] and cook for a final 3-4 min or until warmed through