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Prep Time
40 min
Cuisine
Asian
This hearty dish takes influence from a 'khashlama', an Armenian stew packed with veg and deep, rich flavour. We've spiced our version up with earthy cumin and fragrant allspice. You'll serve it with caramelised red onion pilaf – perfect for soaking up all the delicious juices! (Gluten-free, suitable for coeliacs).
Prep Time
40 min
Cuisine
Asian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 710 kJ 169 kcal |
2441 kJ 583 kcal |
Fat of which saturates |
7 g 2.6 g |
24 g 8.8 g |
Carbohydrate of which sugars |
17.5 g 4.1 g |
60 g 14 g |
Fibre | 1.3 g | 4.3 g |
Protein | 9.5 g | 32.8 g |
Salt | 0.75 g | 2.59 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Slice the carrot[s] finely (skins on) into discs
Peel and finely slice the red onion[s]
Peel and finely chop (or grate) the garlic
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced carrot and cook for 1-2 min
Add the lamb mince with the chopped garlic, ground cumin and allspice and cook for 4-5 min or until browned, breaking it up with a wooden spoon as you go
Meanwhile, dissolve the chicken stock cube[s] and tomato paste in 300ml [500ml] boiled water – this is your tomato stock
Heat a pot with a matching lid with a knob of butter and a drizzle of vegetable oil over a medium-low heat
Once the butter has melted, add the sliced red onion, cumin seeds and a generous pinch of salt and cook for 10-15 min or until caramelised
Meanwhile, add the tomato stock to the browned lamb with the diced apricots and reduce the heat to medium-low
Cook for 15-20 min or until the carrots have softened and the sauce has thickened
Once the onions have caramelised, add the basmati rice to the pot and cook for 1 min
Add 250ml [500ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Once the sauce has thickened, add the shredded kale to the lamb and cook for a further 2-3 min or until wilted
Season with a pinch of salt and pepper – this is your lamb & kale stew
Meanwhile, chop the parsley leaves finely (discarding the stalks)
Serve the lamb & kale stew with the red onion pilaf to the side
Garnish with the chopped parsley
Enjoy!