WEEK 36 CHOPPED TOMATOES Moroccan Style Lamb with Ras El Hanout,
Dill Bulgar and Courgette Ribbon Salad
- Sulphites
- Cereals containing gluten
- Wheat
- May contain traces of allergens
- Celery
Ingredients
1 unit(s)
Garlic Clove
1 bunch(es)
Dill
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
1 sachet(s)
Chicken Stock Powder
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
200 grams
Lamb Mince
1 pot(s)
Ras-el-Hanout
390 grams
Finely Chopped Tomatoes
40 grams
Raisins
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
½ unit(s)
Courgette
(May contain traces of: Celery)
Not included in your delivery
1 tbsp
Olive Oil
milliliter(s)
Water
50 milliliter(s)
Water for the Sauce
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, add the garlic, and ras el hanout. Stir together and cook for 1 minute.
Pour in the chopped tomatoes and the water (see ingredients for amount).
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!
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