Persian Lamb Couscous

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the kettle. Place the couscous and sultanas in a bowl. Add 400ml of boiled water to the couscous, cover and set aside for 10 minutes

Step 2

Place a large pan over a medium heat and add the pistachios. Toast for 2 minutes or until they've darkened slightly. Once done, transfer to a chopping board and leave to cool. Return the pan to a high heat.

Step 3

As the lamb mince and crumble in the stock cubes. Cool for 4 minutes or until starting to brown, breaking up the mice as you go. Once browned, add the tomato paste, baharat and 200ml boiled water. Cook for a further 5 minutes or until the lamb is crispy and cooked through

Step 4

Strip the mince leaves and chop them finely. Mix half of the mount through the yogurt. This is your minted yoghurt.

Step 5

Chop the pistachios roughly

Step 6

Fluff the couscous with a fork. Season generously with salt and pepper and a drizzle of olive oil

Step 7

Stir the remaining mint and pistachios through the couscous

Step 8

Serve the crispy lamb over the couscous and add a dollop of minted yoghurt on top.