Moroccan Style Lamb with Ras El Hanout
Dill Bulgur and Courgette Ribbon Salad
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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.
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 Celery)
Not included in your delivery
1
Olive Oil
1
Sugar for the Sauce
Water
50
Water for the Sauce
Nutritional information
Instructions
Fill and boil your kettle. Peel and grate the garlic (or use a garlic press). Finely chop the dill (stalks and all). Put the red wine vinegar into a medium sized bowl and add the olive oil (see ingredients for amount). Season with salt and pepper, add half the dill and mix the dressing together. Set aside.
Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring back to the boil. Stir in the stock powder and the bulgur, bring back up to the boil and simmer for 1 minute. 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.
Heat a large frying pan on medium high heat (no oil). Once hot, add the lamb mince and season with salt and pepper. Cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. Once browned, drain the fat from the lamb, then add the garlic, and ras el hanout. Stir together and cook for 1 minute.
Pour in the chopped tomatoes, water and sugar (see ingredients for both amounts). Stir in the raisins and red wine stock pot, bring to the boil, stirring to ensure the stock pot has dissolved. 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.
Meanwhile, trim the courgette. 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. Pop the courgette ribbons in the bowl with the dressing, toss to coat and set aside.
Taste the lamb mixture and add salt and pepper if you feel it needs it. Fluff up the bulgur and stir through the remaining dill. Spoon the bulgur into bowls and top with the lamb tagine. Top with the courgette ribbon salad. Enjoy!
