Spiced lamb with bulghar & tahini dressing

Spiced lamb with bulghar & tahini dressing

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(4 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 2
Flavour lamb mince with cumin and coriander and serve on a bed of tabbouleh-style wheat with parsley, tomatoes and sesame dressing

Nutrition and extra info

Nutrition: per serving

  • kcal646
  • fat36g
  • saturates10g
  • carbs51g
  • sugars10g
  • fibre5g
  • protein30g
  • salt0.3g
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Ingredients

  • 2½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onion, halved and thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic clove, crushed
  • 1 red chilli, deseeded and finely chopped
  • 100g bulghar wheat
  • 1 tbsp tahini paste
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp Greek-style yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 2 tsp cumin seed
  • 2 tsp ground coriander
  • 200g lamb mince
  • 100g cherry tomato, quartered
  • 2 spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small bunch flat-leaf parsley, chopped

Method

  1. 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. 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.

  3. 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. 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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Comments, questions and tips

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Comments (2)

rich1e's picture
5

Made this for dinner tonight and would thoroughly recommend it. The only changes I'd advise...
1. Add less lemon juice to the bulghar wheat
2. Add a variety of herbs to the bulghar wheat...I used mint, parsley and coriander.

shinobidef's picture
5

Made these using dana kiyma and both me and the boyfriend really enjoyed it. Was a little bit apprehensive about the tahini dressing as tasted really strong and also had to thin mine out quite a bit as our Greek yoghurt was especially thick. However, tahini dressing worked amazingly well with the flavours. It's already on the menu for next week!

Questions (0)

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Tips (1)

mariterblanche's picture
5

Very good recipe. Add some cucumber to the bulghar salad, and make extra dressing!