Spiced lamb with bulgur & tahini dressing

Spiced lamb with bulgur & tahini dressing

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(9 ratings)

Prep: 15 mins Cook: 25 mins


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


  • 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 onions, halved and thinly sliced



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

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



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

  • 2 tbsp Greek-style yogurt



    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 onions, 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


  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 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. 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 bulgur 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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Little Gnome
28th Jan, 2017
I made this earlier this week with organic minced beef as not a fan of minced lamb. I also added half an organic chicken stock cube to the bulghar as a little bland. Also added an extra chilli as we like it hot. Very easy to make and loved the dressing. Will definitely be a regular in our house.
Fridays cook
21st Dec, 2016
Lots of flavour very nice
29th Jul, 2015
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.
27th Oct, 2014
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!
2nd Aug, 2019
I've been unable to get tahini paste locally. Could I use harissa paste instead?
goodfoodteam's picture
3rd Aug, 2019
Thanks for your question. Harissa will give a very different flavour to tahini but will go well with the other ingredients. We'd suggest using less harissa, leaving out the lemon juice and it might also be worth leaving out the fresh chilli too to reduce the heat. Another alternative would be to use hummus, this has a milder flavour than tahini and already contains lemon and garlic so you may need to experiment a little with ingredients to create the flavour you like.
1st Aug, 2014
Very good recipe. Add some cucumber to the bulghar salad, and make extra dressing!
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