Speedy Middle Eastern Inspired Harissa Lamb
with Pepper and Bulgur Wheat
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.
The quantities provided above are averages only.
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
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten)
20 grams
Chicken Stock Paste
3 unit(s)
Garlic Clove**
1 unit(s)
Bell Pepper
(May contain traces of: 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
Utensils
Cooking Instructions and Tips
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!
