We’ve created a simple dish here that encompasses all that’s good within Persian cuisine. Our lamb is crisped and flavoured with baharat, a lovely warm Arabic spice mix. Served over cucumber and carrot couscous with plump sultanas. All topped with crunchy toasted pistachios and a dollop of cool minty yoghurt.
Prep Time
30 min
Cuisine
Middle Eastern
Use within
4-5 days
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1 bag of pistachio nuts<span class="strong">†</span>
1 tbsp baharat
250g British lamb mince
1 carrot
1/2 cucumber
5g mint
1 red onion
Typical Values
per 100g
per serving
Energy
625 kJ 149 kcal
2916 kJ 694 kcal
Fat of which saturates
6 g 2.3 g
28.1 g 10.9 g
Carbohydrate of which sugars
15.7 g 5.3 g
73.4 g 24.9 g
Fibre
1.4 g
6.7 g
Protein
8.7 g
40.6 g
Salt
0.58 g
2.71 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.
Allergens highlighted by † (wheat, None, celery, sulphites, milk, nut)
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
Heat a large, wide-based pan (preferably non-stick) over a medium-high heat
Once hot, add the pistachios and toast for 2 min or until they've darkened slightly
Once done, transfer the toasted pistachios to a board to cool and keep the pan
2
Meanwhile, boil a kettle
Peel and finely slice the red onion[s]
Return the pan to a medium heat with a drizzle of olive oil
Once hot, add the sliced red onion with a pinch of salt and cook for 5 min or until beginning to soften
3
Meanwhile, add the couscous and sultanas to a heatproof bowl with 200ml [400ml] boiled water, cover and set aside
4
Meanwhile, strip the mint leaves from their stems and chop them finely
Mix the chopped mint through the natural yoghurt – this is your minted yoghurt
5
Once the onion has softened, increase the heat to medium-high and add the lamb mince
Cook for 4 min until browned, breaking the mince up with a wooden spoon as you go
Once browned, crumble the chicken stock cube[s] into the pan with the tomato paste and baharat and cook for 2 min
Add 100ml [150ml]boiled water and cook for a further 5 min or until the lamb has crisped
6
Meanwhile, cut the cucumber in half and scrape out the inner seeds with a teaspoon, discarding the watery seeds
Dice the remaining cucumber
Top, tail, peel and grate the carrot[s]
7
Fluff the couscous with a fork, add the grated carrot and chopped cucumber and season generously with salt and pepper
Add a drizzle of olive oil and give everything a good mix – this is your carrot and cucumber couscous
Chop the toasted pistachios roughly
8
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