Flavour lamb mince with cumin and coriander and serve on a bed of tabbouleh-style wheat with parsley, tomatoes and sesame dressing
- Cooking Time Prep 15 mins
Cook 25 mins - Skill Level Easy
- Servings Serves 2
Kcalories
646
Protein
30g
Carbs
51g
Fat
36g
Saturates
10g
Fibre
5g
Sugar
10g
Salt
0.3g
- 2½ tbsp olive oil
- 2 onions, halved and thinly sliced
- 3 garlic cloves, crushed
- 1 red chilli, deseeded and finely chopped
- 100g bulghar wheat
- 1 tbsp tahini paste
- juice 1 lemon
- 2 tbsp Greek-style yogurt
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 200g lamb mince
- 100g cherry tomatoes, quartered
- 2 spring onions, finely sliced
- small bunch flat-leaf parsley, chopped
- 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.
- Cook the bulghar 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.
- 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.
- Stir the tomatoes, spring onions, parsley, remaining lemon juice and seasoning into the bulghar wheat, then spread it out on a serving dish. Top with the lamb mince and a drizzle of yogurt dressing.
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