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Prep Time
20 min
Cuisine
Turkish
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
24.9 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 |
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.
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 a generous pinch of salt and cook for 5 min
Meanwhile, boil a kettle
Peel and finely chop (or grate) the garlic
Slice the cherry tomatoes in half
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
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
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
Combine the harissa paste with 2 tbsp [4 tbsp] boiled water, a 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
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
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!