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Spiced lamb with bulgur & tahini dressing

Spiced lamb with bulgur & tahini dressing

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, March 2014

Goes well with


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A star rating of 5 out of 5.9 ratings

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