Combining tender British lamb with fiery harissa, tangy sumac and sweet cherry tomatoes, this simple yet fabulously flavoursome dish is inspired by the rich, fragrant flavours of Turkey. Served with fresh dill-flecked bulgur and a garlicky yoghurt on the side to cool things down nicely. Delish!
Prep Time
20 min
Cuisine
Turkish
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1 natural yoghurt pot (80g)<span class="strong">†</span>
130g bulgur wheat<span class="strong">†</span>
1 harissa paste sachet (40g)
Typical Values
per 100g
per serving
Energy
648 kJ 155 kcal
2490 kJ 596 kcal
Fat of which saturates
6.5 g 2.4 g
25 g 9.3 g
Carbohydrate of which sugars
15.8 g 2.1 g
60.7 g 8.2 g
Fibre
4 g
15.5 g
Protein
9.5 g
36.5 g
Salt
0.3 g
1.17 g
*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.
Ingredients contain
1 garlic clove
garlic
10g dill
dill (100%)
250g cherry tomatoes
cherry tomatoes
1 tsp ground sumac
ground sumac
250g British lamb mince
lamb (100%)
1 natural yoghurt pot (80g)
Organic whole milk natural yoghurt (100%) (milk)
130g bulgur wheat
bulgur (wheat gluten)
1 harissa paste sachet (40g)
water, tomato paste, red pepper puree (9%), sugar, salt, garlic puree, ground cayenne pepper, rapeseed oil, dried red chilli flakes (2%), white wine vinegar, lime juice concentrate, acidity regulator: citric acid, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser: xanthan gum, preservative: potassium sorbate
Allergens
Allergens highlighted by † (milk, gluten)
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 natural 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 pinch of sugar and salt and the remainingchopped 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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