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Fruity Lebanese Lamb

Fruity Lebanese Lamb

with Bulgur Wheat and Cumin Roasted Carrots

This Lebanese inspired recipe is flavoured with warming spices and topped with cumin roasted carrots, it's a real winner!

Allergens:
Cereals containing gluten
Milk

The quantities provided above are averages only.

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.

Total35 minutes
Active 10 minutes
DifficultyMedium

Ingredients

serving amount

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)

2

Chicken Stock Powder

200

Lamb Mince

30

Tomato Puree

1

Shawarma Spice 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

Nutritional information

Energy (kcal)559 kcal
Energy (kJ)2339 kJ
Fat16 g
of which saturates7 g
Carbohydrate72 g
of which sugars21 g
Protein33 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Grater
Knife
Baking Tray
Pot
Grill Pan
Pan

Instructions

Prep the Veggies
1

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.

Roast the Carrots
2

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.

Cook the Bulgur
3

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 powder. 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.

Fry the Lamb
4

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.

Finish the Stew
5

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. Season with salt and pepper.

Serve!
6

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!

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