Moroccan Style Lamb
with Dill Bulgar and Courgette Ribbon Salad
- Sulphites
- Cereals containing gluten
- May contain traces of allergens
- Celery
We love good Lamb with Ras El Hanout & Dill Bulgar and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Ingredients
1
Garlic Clove
1
Dill
12
Red Wine Vinegar
(Contains: Sulphites)
1
Chicken Stock Powder
120
Bulgur Wheat
(Contains: Cereals containing gluten)
200
Lamb Mince
1
Ras-el-Hanout
1
Finely Chopped Tomatoes
40
Raisins
28
Red Wine Stock Paste
(Contains: Sulphites)
½
Courgette
(May contain traces of: Celery)
Not included in your delivery
1
Olive Oil
Water
50
Water for the Sauce
Utensils
Instructions
a) Fill and boil your kettle. b) Peel and grate the garlic (or use a garlic press). c) Finely chop the dill (stalks and all). d) Put the red wine vinegar into a medium sized bowl and add the olive oil (see ingredients for amount). e) Season with salt and pepper, add half the dill and mix the dressing together. f) Set aside.
a) Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring back to the boil. b) Stir in the stock powder and the bulgur, bring back up to the boil and simmer for 1 minute. c) Pop a lid on the pan and remove from the heat. Leave to the side until the water is absorbed, 12-15 mins or until ready to serve.
a) Heat a large frying pan on medium high heat (no oil). b) Once hot, add the lamb mince and season with salt and pepper. c) Cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. d) Once browned, add the garlic, and ras el hanout. Stir together and cook for 1 minute.
a) Pour in the chopped tomatoes and the water (see ingredients for amount). b) Stir in the raisins and red wine stock pot, bring to the boil, stirring to ensure the stock pot has dissolved. c) Simmer until the mixture has thickened, 7-9 mins, stir every couple of minutes. IMPORTANT: The lamb is cooked when no longer pink in the middle.
a) Meanwhile, trim the courgette. b) Use a vegetable peeler to peel long ribbons from all sides of the length of the courgette. Stop when you get to the spongy centre - discard the centre. c) Pop the courgette ribbons in the bowl with the dressing, toss to coat and set aside.
a) Taste the lamb mixture and add salt and pepper if you feel it needs it. b) Fluff up the bulgur and stir through the remaining dill. c) Spoon the bulgur into bowls and top with the lamb tagine. d) Top with the courgette ribbon salad. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the rich, spicy Moroccan flavours, with many praising the combination of lamb and raisins.
- Ease of prep: Reviewers found this dish quick and easy to prepare, with straightforward instructions and simple cooking steps.
- Suggestions: Consider adding more vegetables like chickpeas or roasted peppers; some customers wanted more spice or a yoghurt side.
- Next-day meals: Several customers noted this dish reheats well, making great leftovers for lunch the next day.
- Courgette salad: The courgette ribbon salad was a surprise hit, adding freshness and tang to balance the rich lamb.
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