Spiced Lamb Stew and Herby Bulgur
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Spiced Lamb Stew and Herby Bulgur

Spiced Lamb Stew and Herby Bulgur

with Dill Yoghurt and Roasted Carrots

Fresh and zingy, chermoula spice mix is widely used in North African cuisine. Made with fragrant herbs and spices such as paprika, ground turmeric, ground coriander, as well as citrussy dried lemon peel, this spice mix is ideal mixed with oil to create a flavourful marinade for meat and fish.

Calorie Smart
High Protein
Cereals containing gluten

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 time20 minutes


serving amount

1 unit(s)


2 unit(s)

Garlic Clove

2 unit(s)


½ bunch(es)


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

Energy (kJ)2444 kJ
Energy (kcal)584 kcal
Fat17.2 g
of which saturates7.2 g
Carbohydrate79.9 g
of which sugars24.9 g
Protein32.4 g
Salt2.67 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Baking Tray
Medium Saucepan
Small Bowl


Prep the Veg

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 apricots.

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

Roast the Carrots

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.

Cook the Bulgur

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.

Fry the Lamb

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.

Simmer and Spice

Stir the garlic, tomato puree and roasted spice and herb blend into the lamb. Cook for 1 min more.

Add the water for the lamb (see pantry for amount), remaining chicken stock paste and apricots. 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.

Finish and Serve

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.