Turkish Lamb and Dill-Infused Bulgur

The dish

Turkish lamb and dill-infused bulgur

Where did I get the recipe?

I was sent this recipe and all of the ingredients from Gousto. You can read all about them in my blog post.

Estimated duration

20 minutes

Ingredients provided by Gousto

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150g pilavlik bulgur (this contains wheat so if you have issues with this you could replace with rice – I personally decided to give bulgur a go)
2 garlic cloves (I replaced this with asafoetida powder which has a very similar taste to garlic and onions but without causing IBS-problems)
2 tbsp hot harissa paste
250g cherry tomatoes
10g fresh dill
150g organic Greek-style yoghurt (this has lactose in it so can be replaced with Greek yoghurt if needed – note, there is a difference between Greek and Greek-style!)
200g British lamb mince
1 tsp lemony sumac

Additional ingredients

Olive oil
Black pepper
Salt
Sugar
Vegetable oil

Method

1. Heat a large, wide-based pan with 1 tbsp vegetable oil over a medium-high heat. Once hot, add the lamb mince and break it up with a spoon. Add 1 tsp salt (I added a lot less than this as I think this is far too much) and cook for 5 minutes.

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2. Meanwhile, boil a kettle. Peel and finely chop the garlic. Slice the cherry tomatoes in half.

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3. Add the bulgur to a pot with plenty of boiled water and a pinch of salt and cook over a high heat for 10-15 minutes or until tender with a slight bite, then drain and return to the pot.

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4. Meanwhile, add the halved cherry tomatoes to the browned mince. Reduce the heat to medium and cook for 3 minutes or until they’re starting to soften and break down.

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5. Meanwhile, combine half of the chopped garlic/asafoetida with the Greek-style yoghurt, a drizzle of olive oil, salt and pepper. Mix well and set aside until serving – this is your garlic yoghurt.

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6. Combine the harissa paste with 2 tbsp boiled water, a generous pinch of sugar and salt and the remaining chopped garlic/asafoetida. Add the mixture to the pan and cook for a further 3 minutes or until most of the liquid has evaporated.

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7. Meanwhile, chop the dill finely, including the stalks. Stir half of the sumac and half of the chopped fill into the bulgur. Add a drizzle of olive oil and season with salt and pepper.

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8. Serve the garlic yoghurt over the herbed bulgur and top with the spicy lamb and tomatoes. Sprinkle with the remaining chopped dill and sumac and a drizzle of olive oil if desired. Enjoy!

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Verdict

This recipe was really easy to follow and was very enjoyable to make. When I served it up to my husband, he wolfed it down! Definitely a success in our household. This took me a little longer to make than was estimated – 30 minutes instead of the estimated 20 – however my one main criticism is that the mince portion could do with being a tiny bit bigger.

Have you ever made a dish like this before? Let me know!

Mrs Helfy

xxx

**Disclaimer: I was gifted a food box by Gousto but all views are entirely my own.**

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