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

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

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

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 

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

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

Meanwhile, chop the toasted almonds roughly