Name: Spiced lamb with bulgur & tahini dressing
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 2 ½ tbsp olive oil -; 2 onions , halved and thinly sliced -; 3 garlic cloves , crushed -; 1 red chilli , deseeded and finely chopped -; 100g bulgur wheat -; 1 tbsp tahini paste -; juice 1 lemon -; 2 tbsp Greek-style yogurt -; 2 tsp cumin seed -; 2 tsp ground coriander -; 200g lamb mince -; 100g cherry tomato , quartered -; 2 spring onions , finely sliced -; small bunch flat-leaf parsley , chopped -

Spiced lamb with bulgur & tahini dressing

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spiced lamb with bulgur & tahini dressing

1. 2 ½ tbsp olive oil -

2. 2 onions , halved and thinly sliced -

3. 3 garlic cloves , crushed -

4. 1 red chilli , deseeded and finely chopped -

5. 100g bulgur wheat -

6. 1 tbsp tahini paste -

7. juice 1 lemon -

8. 2 tbsp Greek-style yogurt -

9. 2 tsp cumin seed -

10. 2 tsp ground coriander -

11. 200g lamb mince -

12. 100g cherry tomato , quartered -

13. 2 spring onions , finely sliced -

14. small bunch flat-leaf parsley , chopped -

How to cook deliciously - Spiced lamb with bulgur & tahini dressing

1. Stage

Heat 2 tbsp oil in a non-stick frying pan. Tip in the onions and cook for 15 mins until caramelised – 5 mins from the end, add 2 cloves of the garlic and the chilli. Remove from the pan and set side.

2. Stage

Cook the bulgur wheat following pack instructions, then drain thoroughly. Mix the tahini, 1 tbsp of the lemon juice, the remaining garlic, yogurt and seasoning together, and thin with 1-2 tbsp of water.

3. Stage

In the onion pan, heat the remaining oil. Add the cumin seeds and coriander and fry for a min. Add the mince and fry for 5 mins until cooked through. Tip in the onion mix and heat through.

4. Stage

Stir the tomatoes, spring onions, parsley, remaining lemon juice and seasoning into the bulgur wheat, then spread it out on a serving dish. Top with the lamb mince and a drizzle of yogurt dressing.