Chermoula Lamb Stew and Herby Bulgur
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Chermoula Lamb Stew and Herby Bulgur

Chermoula Lamb Stew and Herby Bulgur

with Dill Yoghurt and Roasted Carrots

Tags:
Calorie Smart
Allergens:
Cereals containing gluten
Milk

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.

Preparation Time35 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove

2 unit(s)

Carrot

½ bunch(es)

Dill

40 grams

Prunes

10 grams

Chicken Stock Paste

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

200 grams

Lamb Mince

30 grams

Tomato Puree

1 sachet(s)

Chermoula Spice Mix

75 grams

Low Fat Natural Yoghurt

(Contains Milk)

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

150 milliliter(s)

Water for the Lamb

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Nutritional information

Energy (kJ)2325 kJ
Energy (kcal)556 kcal
Fat16.7 g
of which saturates7.1 g
Carbohydrate75.3 g
of which sugars23.4 g
Protein31.6 g
Salt1.71 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Trim the carrots, quarter lengthways and chop into 3cm long pieces (no need to peel).

Roughly chop the dill (stalks and all). Roughly chop the prunes.

If you'd prefer to pan-fry your carrots, skip the oven and cut them into 1cm thick rounds instead.

2

Pop the carrots onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the top shelf of your oven until golden, 20-25 mins. Turn halfway through.

To pan-fry your carrots, stir-fry in a large frying pan until tender, 4-5 mins, then transfer to a bowl and cover to keep warm. Use the pan for the lamb in step 4.

3

While the carrots roast, pour the water for the bulgur (see pantry for amount) into a saucepan, stir in half the chicken stock paste and bring to the boil.

Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat.

Leave to the side for 12-15 mins or until ready to serve.

4

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once hot, add the lamb mince and fry until browned, 5-6 mins. Use spoon to break it up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Lower the heat to medium and add the onion. Cook until softened, 4-5 mins.

5

Stir the garlic, tomato puree and chermoula spice mix (add less if you'd prefer things milder) into the lamb. Cook for 1 min more.

Add the water for the lamb (see pantry for amount), remaining chicken stock paste and prunes. Stir together and bring to a gentle simmer.

Cook until the mixture has thickened, 5-7 mins. Season to taste with salt and pepper if needed.

Meanwhile, in a small bowl, mix the yoghurt with half the dill. Season with salt and pepper.

6

When everything's ready, fluff up the bulgur wheat with a fork and stir through the remaining dill.

Share the herby bulgur between your bowls, then top with the chermoula lamb and roasted carrots.

Finish with a spoonful of dill yoghurt.

Enjoy!