Persian Lamb Quinoa Pilaf

Persian Lamb Quinoa Pilaf

Rating
4.00rating out of 5

(447 reviews from our customers)

Prep Time

20 min

Cuisine

North African

Use within

4-5 days

The base for our pilaf, traditionally a mixed rice dish, is made up of super trendy, nutrituous as anything, quinoa, prounounced 'keen-wa'. This virtuous yet cosy number combines pan-fried lamb, chickpeas, toasted almonds, fresh mint and sweet cranberries. Perfumed with the spice blend ras el hanout, for unmistakable Persian flavour.

Prep Time

20 min

Cuisine

North African

Use within

4-5 days

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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!

In Your Box
Ingredients for 2 people (double for 4)
tin of chickpeas
1 tin of chickpeas
Chicken-stock-cube
1 chicken stock cube
dried-cranberries
30g dried cranberries
garlic-clove
2 garlic cloves
British Lamb mince2
200g British lamb mince
fresh-mint
10g fresh mint
quinoa
130g quinoa
Ras-el-hanout
1 tbsp ras el hanout
whole-almonds
30g almonds †
Spring-onion
1 spring onion
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • Can of chickpeas
  • Chicken stock cube
  • Dried cranberries
  • Garlic
  • British lamb mince
  • Mint
  • Quinoa
  • Ras el hanout
  • Almonds<strong>†</strong>
  • Spring onions
Typical Values per 100g per serving
Energy 843 kJ
201 kcal
2862 kJ
683 kcal
Fat
of which saturates
8 g
2.2 g
27.3 g
7.5 g
Carbohydrate
of which sugars
19.1 g
4.7 g
64.7 g
16 g
Fibre 4.6 g 15.6 g
Protein 11.3 g 38.5 g
Salt 0.15 g 0.5 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.
Ingredients contain
Can of chickpeas
Water
Chicken stock cube
Sea salt, starch, glucose syrup, sustainable palm oil, raw cane sugar, yeast extract, 2,5% chicken meat powder, 2,5% chicken fat, natural flavouring, roasted onions, turmeric, pepper, parsley, rosemary
Dried cranberries
Cranberies, cane sugar, Sunflower oil
Garlic
British lamb mince
Mint
Quinoa
Ras el hanout
Paprika, coriander, ginger, cumin, cassia cinnamon, turmeric, salt, sugar, chilli powder, black pepper, nutmeg, pimento, rose petals, cardamon
Almonds
whole blanched almonds
Spring onions
Allergens
  • Allergens highlighted by † (nuts)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Persian Lamb Quinoa Pilaf

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Add the quinoa to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 15-20 min or until tender

 

 

2 Persian Lamb Quinoa Pilaf

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Add the lamb and cook for 4 min, breaking it up as you go, until it's starting to crisp and colour

3 Persian Lamb Quinoa Pilaf

Meanwhile, peel and finely chop (or grate) the garlic 

Chop the spring onion[s] roughly

Strip the mint leaves from the stems and chop finely, discarding the stems

Drain the chickpeas in a sieve for later

4 Persian Lamb Quinoa Pilaf

Add the almonds to a baking tray and put them in the oven for 5 min or until they've darkened slightly in colour

Once toasted, remove the tray from the oven and leave to cool 

5 Persian Lamb Quinoa Pilaf

Crumble the stock cube[s] into the mince along with the garlic, spring onion, ras el hanout and a pinch of sugar, salt and pepper

Cook for 2 min, then add the drained chickpeas

Cook for 3 min further or until the mince is cooked through

6 Persian Lamb Quinoa Pilaf

Once the quinoa is tender, add the dried cranberries straight into the same pot and cook for 1 min further, until the cranberries have rehydrated 

Drain the cooked quinoa and cranberries in a sieve and leave to steam-dry for a few min

7 Persian Lamb Quinoa Pilaf

Meanwhile, chop the toasted almonds roughly

 

8

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Gently mix the steam-dried quinoa and cranberries through the lamb with half the almonds and half of the mint

Serve and garnish with the remaining almonds and mint

Enjoy!

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