Fruity Lebanese Lamb

Name: Fruity Lebanese Lamb with Bulgur Wheat and Cumin Roasted Carrots
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 Onion; 2 Garlic Clove**; 2 Carrot; 1 Flat Leaf Parsley; ½ Dill; 40 Prunes; 1 Ground Cumin; 120 Bulgur Wheat; 2 Chicken Stock Powder; 200 Lamb Mince; 30 Tomato Puree; 1 Shawarma Spice Mix; 75 Low Fat Natural Yoghurt; 1 Sumac; 100 Water for the Lamb; 240 Water for the Bulgur

with Bulgur Wheat and Cumin Roasted Carrots

Mimi MorleyPublished on November 02, 2016

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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

Onion

Garlic Clove**

Carrot

Flat Leaf Parsley

Dill

Prunes

Ground Cumin

120

Bulgur Wheat

(Contains: Cereals containing gluten)

Chicken Stock Powder

200

Lamb Mince

Tomato Puree

Shawarma Spice Mix

Low Fat Natural Yoghurt

(Contains: Milk)

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

Cooking Instructions and Tips

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 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.

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.

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.

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!