Lebanese Style Lamb and Sumac Bulgur
with Cumin Roasted Carrots
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.
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.
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
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 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.
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 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.
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.
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!