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
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1 bag of diced apricots (30g)<span class="strong">†</span>
100g basmati rice
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
Meanwhile, dissolve the chicken stock cube[s] and tomato paste in 300ml [500ml]boiled water – this is your tomatostock
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
4
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
5
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
6
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
7
Meanwhile, chop the parsley leaves finely (discarding the stalks)
8
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