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
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
*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 † (gluten, sulphites, milk, nut, celery)
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
Share Your Creations
Get social and share your best culinary Gousto creations on:
