Fruity Lebanese Lamb
with Bulgur Wheat and Cumin Roasted Carrots
This Lebanese inspired recipe is flavoured with warming spices and topped with cumin roasted carrots, it's a real winner!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
2
Garlic Clove
2
Carrot
1
Flat Leaf Parsley
½
Dill
40
Prunes
1
Ground Cumin
120
Bulgur Wheat
(Contains Cereals containing gluten)
2
Chicken Stock Powder
200
Lamb Mince
30
Tomato Puree
1
Shawarma Spice Mix
75
Low Fat Natural Yoghurt
(Contains Milk)
1
Sumac
Not included in your delivery
100
Water for the Lamb
240
Water for the Bulgur
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Trim the carrot, quarter lengthways and and chop into 3cm long batons (no need to peel!). Roughly chop the parsley and dill (stalks and all). Keep them separate. Roughly chop the prunes.
Pop the carrots on a baking tray. Sprinkle over the cumin. Season with salt and pepper. Drizzle on a splash of oil, then use your hands to coat the carrots in the spice. Pop on the top shelf of your oven and roast until golden, 20-25 mins. Turn halfway through cooking to ensure they roast evenly.
Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan, bring to the boil and stir in the bulgur wheat and half the chicken stock powder. Bring back up to the boil, simmer for 1 minute, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the lamb mince. Season with salt and pepper and cook until browned, 5-6 mins. Use a wooden spoon to break up the mince as it cooks. Lower the heat to medium and add the onion. Cook until soft, 4-5 mins. Stir in the garlic, tomato purée and shawarma seasoning. Cook for 1 minute more.
Add the water (see ingredients for amount) to the lamb mixture, along with the remaining stock powder and the prunes. Stir together and bring to a gentle simmer. Cook until the mixture is thick and saucy, 5-7 mins. Season to taste with salt and pepper if needed. Meanwhile, in a small bowl, mix the yoghurt with half of the dill. Season with salt and pepper.
Fluff up the bulgur wheat with a fork and stir through the sumac and parsley. Serve in bowls with the Lebanese lamb on top. Finish with some roasted carrots, a spoonful of yoghurt and a sprinkle of the remaining dill. Enjoy!
