Spiced Lamb with Bulgur

DAIRY FREE | REFINED SUGAR FREE

spiced-lamb.jpg

 Ingredients:

2½ tbsp olive oil
2 onions, halved and thinly sliced
2 tsp garlic granules
1 dried red chilli, finely chopped
100g bulgur wheat
1 tbsp tahini
juice 1 lemon
2 tbsp Greek-style yoghurt
2 tsp cumin seed
2 tsp ground coriander
200g lamb mince
100g cherry tomato, quartered
2 spring onions, finely sliced
small bunch flat-leaf parsley, chopped

 

 

Creating The Magic:

  1. Heat 2 tbsp oil in a non-stick frying pan. Tip in the onions and cook for 15 mins until caramelised. Remove from the pan and set aside.

  2. Cook the bulgur wheat (see note), then drain thoroughly. Mix the tahini, 1 tbsp of the lemon juice, the remaining garlic, yoghurt, and seasoning together, and thin with 1-2 tbsp of water.

  3. In the onion pan, heat the remaining oil. Add the cumin seeds, garlic granules, chilli and coriander and fry for a minute. Add the mince and fry for 5 mins until cooked through. Tip in the onion mix and heat through.

  4. Stir the tomatoes, spring onions, parsley, remaining lemon juice, and seasoning into the bulgur wheat, then spread it out on a serving dish. Top with the lamb mince and a drizzle of yogurt dressing.

Note:

Combine bulgur, 1-1.5 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.

 

This recipe is from Good Food Magazine.

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