Fruity Lebanese Lamb
with Cumin Roasted Carrots
15 Green SmartPoints® per serving
15 Blue SmartPoints® per serving
10 Purple SmartPoints® per serving
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The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)
10
Chicken Stock Paste
200
Lamb Mince
30
Tomato Puree
1
Shawarma Seasoning 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
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 paste. 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. IMPORTANT: Wash your hands after handling raw meat.
Add the water (see ingredients for amount) to the lamb mixture, along with the remaining stock paste 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. IMPORTANT: The mince is cooked when no longer pink in the middle.
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!
