Lebanese Style Lamb and Herby Sumac Bulgur

Name: Lebanese Style Lamb and Herby Sumac Bulgur with Dill Yoghurt and Roasted Carrots
Total time: 35 min
Yield: 2
Cuisine: Lebanese
Ingredients: 1 Onion; 2 Garlic Clove**; 2 Carrot; 1 Flat Leaf Parsley; ½ Dill; 40 Prunes; 1 Ground Cumin; 120 Bulgur Wheat; 10 Chicken Stock Paste; 200 Lamb Mince; 30 Tomato Puree; 1 Shawarma Seasoning Mix; 75 Low Fat Natural Yoghurt; 1 Sumac; 100 Water for the Lamb; 240 Water for the Bulgur

with Dill Yoghurt and Roasted Carrots

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

Tags:

WeightWatchers

•Under 600 calories

Allergens:

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: Gluten)

Chicken Stock Paste

200

Lamb Mince

Tomato Puree

Shawarma Seasoning 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)531 kcal

Energy (kJ)2223 kJ

Fat16.7 g

of which saturates7.1 g

Carbohydrate67.6 g

of which sugars16.5 g

Protein30.9 g

Salt1.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Baking Tray

•Medium Saucepan

•Lid

•Grill Pan

•Bowl

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 carrots, quarter lengthways and chop into 3cm long batons (no need to peel). Roughly chop the dill (stalks and all).
Roughly chop the prunes.

Pop the carrots onto a baking tray, season with salt and pepper, then toss to coat.
Pop on the top shelf of your oven and roast until golden, 20-25 mins. Turn halfway through.

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.

Meanwhile, heat a large frying pan (no oil) 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. IMPORTANT: Wash your hands and equipment after handling raw mince.
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.

Add the water for the lamb (see ingredients for amount), along with the remaining chicken 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. IMPORTANT: The mince is cooked when no longer pink in the middle.
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 the remaining dill. Serve in bowls with the Lebanese style lamb on top.
Finish with some roasted carrots and a spoonful of dill yoghurt. Enjoy!