Chermoula Lamb Stew and Herby Bulgur
with Dill Yoghurt and Roasted Carrots
This delicious Chermoula Lamb Stew and Herby Bulgur has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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 unit(s)
Onion
2 unit(s)
Garlic Clove
2 unit(s)
Carrot
½ bunch(es)
Dill
40 grams
Dried Apricots
(Contains Sulphites)
20 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
220 milliliter(s)
Water for the Bulgur
150 milliliter(s)
Water for the Lamb
Nutritional information
Utensils
Instructions
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, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
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.
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.
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.
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.
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.
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!
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