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Speedy Middle Eastern Inspired Harissa Lamb
Speedy Middle Eastern Inspired Harissa Lamb

Speedy Middle Eastern Inspired Harissa Lamb

with Pepper and Bulgur Wheat

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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.

Tags:
Spicy
•Calorie Smart
•High Protein
Allergens:
Cereals containing gluten
•Wheat
•Milk

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.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

20 grams

Chicken Stock Paste

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

3 unit(s)

Garlic Clove**

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

200 grams

Lamb Mince

50 grams

Harissa Paste

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

Nutritional information

Energy (kJ)2647 kJ
Energy (kcal)633 kcal
Fat26.5 g
of which saturates9.6 g
Carbohydrate68.8 g
of which sugars16.1 g
Dietary Fibre8.3 g
Protein32.3 g
Salt2.9 g
Potassium91.5 mg
Calcium6.2 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle
•Large Saucepan
•Garlic Press
•Large Frying Pan

Instructions

Cook the Bulgur
1

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.

Prep Time
2

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.

Fry the Lamb
3

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.

Add the Flavour
4

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.

Finishing Touches
5

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.

Serve Up
6

a) Share the bulgur wheat between bowls. 

b) Top with the lamb and sauce. 

c) Spoon over the yoghurt to finish.

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