Speedy Middle Eastern Inspired Harissa Lamb
with Pepper and Bulgur Wheat
- Cereals containing gluten
- Sulphites
- Milk
- May contain traces of allergens
- Celery
Ready in just 25 minutes, this Speedy Middle Eastern Inspired Harissa Lamb is quick but full of flavour. Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten)
20 grams
Chicken Stock Paste
3 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May be present: Celery)
200 grams
Lamb Mince
50 grams
Harissa Paste
(Contains: Sulphites)
1 carton(s)
Tomato Passata
40 grams
Baby Spinach
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Boil a half-full kettle.
b) Once boiled, pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the chicken stock paste and bring to the boil.
c) Stir in the bulgur, bring back up to the boil and simmer for 1 min.
d) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the lamb mince and the pepper. Cook until browned, 5-6 mins.
c) Use spoon to break the mince up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Stir the garlic and harissa paste into the lamb mince. Fry for 1 min.
b) Stir in the passata, sugar, water for the sauce (see pantry for both amounts) and remaining chicken stock paste.
c) Bring the sauce to the boil, then simmer until slightly thickened, 3-4 mins.
a) Add the spinach to the frying pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Taste the sauce and season with salt, pepper and a pinch more sugar if needed.
a) Share the bulgur wheat between bowls.
b) Top with the lamb and sauce.
c) Spoon over the yoghurt to finish.
d) Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The harissa lamb sauce is bold and well-seasoned, with sweet peppers and warming spice that work well together. Some found the tomato flavour dominant, so consider adding extra harissa paste if you prefer a more pronounced spice.
- Ease of prep: Quick and straightforward to put together, though a few found the bulgur wheat instructions could be clearer — follow the recipe website version if you need more detail on liquid quantities.
- Suggestions: Add more spinach or an extra bell pepper to bulk out the vegetables; some also stirred in a little rosemary with the lamb for added depth. If the sauce feels too thin, simmer it for a few extra minutes to help it thicken before serving.
- Next-day meals: The dish reheats well — consider holding back some yoghurt to add fresh when serving leftovers the next day.
- Portions: Some felt the lamb mince was on the lighter side; adding extra mince or a second vegetable helps make it more filling for larger appetites.
- Spice level: The dish can cook up hotter than the single-chilli rating suggests, so serve with a generous spoonful of yoghurt to balance the heat if needed.
