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Lebanese Style Lamb and Sumac Bulgur

Lebanese Style Lamb and Sumac Bulgur

with Cumin Roasted Carrots

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This delicious Lebanese Style Lamb and Sumac Bulgur has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 600 calories
Allergens:Cereals containing glutenMilk

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

2 unit(s)

Garlic Clove

2 unit(s)

Carrot

1 bunch(es)

Flat Leaf Parsley

½ bunch(es)

Dill

40 grams

Prunes

1 sachet

Ground Cumin

120 grams

Bulgur Wheat

(ContainsCereals containing gluten)

10 grams

Chicken Stock Paste

200 grams

Lamb Mince

1 sachet

Tomato Puree

1 sachet

Shawarma Spice Mix

75 grams

Greek Style Natural Yoghurt

(ContainsMilk)

1 sachet

Sumac

Not included in your delivery

100 milliliter(s)

Water for Lamb

240 milliliter(s)

Water for the Bulgur

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2253 kJ
Energy (kcal)539 kcal
Fat17.0 g
of which saturates7.0 g
Carbohydrate63 g
of which sugars18.0 g
Protein32 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Garlic Press
Baking Tray
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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.

2

Pop the carrots onto a baking tray. Sprinkle over the cumin. Season with salt and pepper. Drizzle with 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.

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 paste. Bring back up to the boil, simmer for 1 min, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

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 spoon to break up as it cooks, then drain and discard any excess fat. Lower the heat to medium and add the onion. Cook until soft, 4-5 mins. Stir in the garlic, tomato puree and shawarma spice mix. Cook for 1 min more. IMPORTANT: Wash your hands after handling raw meat.

5

Add the water for the lamb (see ingredients for amount), along with the remaining stock paste and the prunes. Stir together and bring to a gentle simmer. Cook until the mixture is thick, 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.

6

Fluff up the bulgur wheat with a fork and stir through the sumac and parsley. Serve in bowls with the Lebanese style lamb on top. Finish with some roasted carrots, a spoonful of yoghurt and a sprinkle of the remaining dill. Enjoy!