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
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*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
1 bag of dried cranberries (30g)
cranberries, sugar, sunflower oil
1 garlic clove
garlic
1 spring onion
spring onion
10g mint
mint(100%)
British lamb mince
1 bag of blanched almonds (25g)
whole blanched almond (NUT)
1 tbsp ras el hanout
paprika, caster sugar, cumin seed, roasted coriander seed, sea salt, black pepper, fennel seeds, kibbled chilli, cinnamon, pimento berries, turmeric, pink peppercorns, cardamom, mace, rose petals, black onion seed, ginger, nutmeg, star anise, white pepper, clove
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
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
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
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
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
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
Once the quinoa is tender, add the driedcranberries 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
Meanwhile, chop the toasted almonds roughly
8
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