Fruity Lebanese Lamb (no Poms version with Dill and Sumac)
with Cumin Roasted Carrots
- Milk
Ingredients
100 grams
Bulgur Wheat
1 pot(s)
Shawarma Spice Mix
½ bunch(es)
Dill
1 sachet(s)
Chicken Stock Powder
1 pot(s)
Sumac
1 unit(s)
Onion
200 grams
Lamb Mince
2 tbsp
Ground Cumin
30 grams
Tomato Puree
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
40 grams
Prunes
2 unit(s)
Carrot
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
Not included in your delivery
100 milliliter(s)
Water for the Lamb
200 milliliter(s)
Water for the Bulgur
Nutritional information
Instructions
Preheat your oven to 200 degrees. 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 a pinch of 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, 25 mins. Turn halfway through cooking to ensure they roast evenly.
Pour the water for the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil. Stir in the bulgur and half the chicken stock powder. Bring back up to the boil, 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 a pinch of 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, about 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 and a pinch of 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the aromatic, fruity flavours, with many praising the combination of lamb, prunes, and spices.
- Ease of prep: Most found it quick and easy to make, though some felt the multiple steps were a bit complex.
- Suggestions: Consider adding more prunes or dried fruit; some preferred cubed lamb over mince for better texture.
- Next-day meals: Several noted it made great leftovers, with flavours developing nicely for lunch the next day.
- Portions: Some felt the meal was a bit small, particularly the carrot portion; consider increasing vegetable amounts.
