Moroccan Style Lamb with Ras El Hanout

Moroccan Style Lamb with Ras El Hanout

Dill Bulgur and Courgette Ribbon Salad

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Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Garlic Clove

1 bunch(es)


1 sachet

Red Wine Vinegar


1 sachet

Chicken Stock Powder


120 grams

Bulgur Wheat


200 grams

Lamb Mince

1 pot(s)


1 pack(s)

Finely Chopped Tomatoes

40 grams


1 pot(s)

Red Wine Stock Paste


½ unit(s)


Not included in your delivery

1 tbsp

Olive Oil

240 milliliter(s)

Water for the Bulgur

50 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2682 kJ
Energy (kcal)641 kcal
Fat18.35 g
of which saturates6.94 g
Carbohydrate84.8 g
of which sugars32.22 g
Protein31.45 g
Salt3.29 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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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!