with Dill Yoghurt and Roasted Carrots
Fresh and zingy, chermoula spice mix is widely used in North African cuisine. Made with fragrant herbs and spices such as paprika, ground turmeric, ground coriander, as well as citrussy dried lemon peel, this spice mix is ideal mixed with oil to create a flavourful marinade for meat and fish.
Allergens
Utensils
Tags
Onion
1 unit(s)
Garlic Clove
2 unit(s)
Carrot
2 unit(s)
Dill
0.5 bunch(es)
Dried Apricots
40 grams
Chicken Stock Paste
20 grams
Bulgur Wheat
120 grams
Lamb Mince
200 grams
Tomato Puree
30 grams
Roasted Spice and Herb Blend
1 sachet(s)
Low Fat Natural Yoghurt
75 grams
Water for the Bulgur
220 milliliter(s)
Water for the Lamb
150 milliliter(s)
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Roughly chop the dill (stalks and all). Roughly chop the apricots.
If you'd prefer to pan-fry your carrots, skip the oven and cut them into 1cm thick rounds instead.
Pop the carrots onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Roast on the top shelf of your oven until golden, 20-25 mins. Turn halfway through.
To pan-fry your carrots, stir-fry in a large frying pan until tender, 4-5 mins, then transfer to a bowl and cover to keep warm. Use the pan for the lamb in step 4.
While the carrots roast, pour the water for the bulgur (see pantry for amount) into a saucepan, stir in half the chicken stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat.
Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, heat a large frying pan on medium-high heat (no oil).
Once hot, add the lamb mince and fry until browned, 5-6 mins. Use spoon to break it up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Lower the heat to medium and add the onion. Cook until softened, 4-5 mins.
Stir the garlic, tomato puree and roasted spice and herb blend into the lamb. Cook for 1 min more.
Add the water for the lamb (see pantry for amount), remaining chicken stock paste and apricots. Stir together and bring to a gentle simmer.
Cook until the mixture has thickened, 5-7 mins. Season to taste with salt and pepper if needed.
Meanwhile, in a small bowl, mix the yoghurt with half the dill. Season with salt and pepper.
When everything's ready, fluff up the bulgur wheat with a fork and stir through the remaining dill.
Share the herby bulgur between your bowls, then top with the spiced lamb and roasted carrots.
Finish with a spoonful of dill yoghurt.
Enjoy!
2447
kJ
Energy (kJ)
585
kcal
Energy (kcal)
17.2
g
Fat
7.3
g
of which saturates
79.9
g
Carbohydrate
24.9
g
of which sugars
11.7
g
Dietary Fibre
32.3
g
Protein
2.5
g
Salt
with Pomegranate, Dill Yoghurt and Roasted Carrots
with Pomegranate, Dill Yoghurt and Roasted Carrots
