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Turkish Lamb & Dill-Infused Bulgur

Turkish Lamb & Dill-Infused Bulgur

4.5rating out of 5

(3999 reviews from our customers)

Prep Time

20 min



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



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
2 garlic cloves
10g dill
250g cherry tomatoes
1 tsp ground sumac
British Lamb mince2
250g British lamb mince
130g bulgur wheat †
1 harissa paste sachet (40g)
1 natural yoghurt (80g) †
You Will Need
Olive oil, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 10g dill
  • 250g cherry tomatoes
  • 1 tsp ground sumac
  • 250g British lamb mince
  • 130g bulgur wheat<span class="strong">†</span>
  • 1 harissa paste sachet (40g)
  • 80g natural yoghurt<span class="strong">†</span>
Typical Values per 100g per serving
Energy 648 kJ
155 kcal
2490 kJ
596 kcal
of which saturates
6.5 g
2.4 g
24.9 g
9.3 g
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
10g dill
dill (100%)
250g cherry tomatoes
cherry tomatoes
1 tsp ground sumac
ground sumac
250g British lamb mince
lamb (100%)
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
80g natural yoghurt
Organic whole milk natural yoghurt (100%) (milk)
  • Allergens highlighted by † (gluten, milk)

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 Turkish Lamb & Dill-Infused Bulgur

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

2 Turkish Lamb & Dill-Infused Bulgur

Meanwhile, boil a kettle

Peel and finely chop (or grate) the garlic

Slice the cherry tomatoes in half

3 Turkish Lamb & Dill-Infused Bulgur

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 Turkish Lamb & Dill-Infused Bulgur

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 Turkish Lamb & Dill-Infused Bulgur

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 Turkish Lamb & Dill-Infused Bulgur

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

7 Turkish Lamb & Dill-Infused Bulgur

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


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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


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