This dish combines one of our favourite spice pastes, harissa, with sweet cherry tomatoes and lamb. Served with a garlic yoghurt and dill-flecked bulgur. Not in any way stressful to cook, but provides maximum flavour!
Prep Time
20 min
Cuisine
Turkish
Use within
4-5 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp]vegetable oil over a medium-high heat
Once hot, add the lamb mince and break it up with a spoon
Add 1 tsp [2 tsp]salt and cook for 5 min
2
Meanwhile, boil a kettle
Peel and finely chop (or grate) the garlic
Slice the cherry tomatoes in half
3
Add the bulgur to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot
4
Meanwhile, add the halved cherry tomatoes to the browned mince, reduce the heat to medium and cook for 3 min or until they're starting to soften and break down
5
Meanwhile, combine half of the chopped garlic with the Greek-style yoghurt, a drizzle of olive oil, salt and pepper
Tip: use less garlic if you're not a fan of raw garlic
Mix well and set aside until serving - this is your garlic yoghurt
6
Combine the harissa paste with 2 tbsp [4 tbsp]boiled water, a generous pinch of sugar and salt and the remaining chopped garlic - this is your harissa mixture
Add the harissa mixture to the pan and cook for a further 3 min or until most of the liquid has evaporated - this is your spicy lamb and tomatoes
7
Meanwhile, chop the dill finely, including the stalks
Stir half of the sumac and half of the chopped dill into the cooked, drained bulgur (reserve the remainder for garnish)
Add a drizzle of olive oil and season generously with salt and pepper - this is your herbed bulgur
8
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