Fruity Lebanese Lamb Q3
with Cumin Roasted Carrots
- Milk
This Lebanese inspired recipe has so much going on! Subtle spices are paired with dried apricots dried apricots for a hit of comforting, fruity sweetness. Pomegranate seeds and roasted cumin carrots deliver flavours as bright as their colours and make it a truly winning dish!
Ingredients
100 grams
Bulgur Wheat
1 pot(s)
Shawarma Spice Mix
1 sachet(s)
Chicken Stock Powder
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
Dried Apricots
40 grams
Pomegranate Seeds
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
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 and chop into batons about the size of your index finger (no need to peel!). Roughly chop the parsley (stalks and all). Roughly chop the dried apricots.
Pop the carrots on a baking tray. Sprinkle over the cumin. Season with a pinch of salt and pepper. Drizzle over enough oil to coat them, then toss well. Pop on the top shelf of your oven for 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 half the chicken stock powder and the bulgur, 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. Drain off any fat, then turn 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 apricots. 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.
Fluff up the bulgur wheat with a fork and serve in bowls with the Lebanese lamb on top. Finish with some roasted carrots, a spoonful of yoghurt, a scattering of pomegranate seeds and the parsley. Enjoy!
