Flavour lamb mince with cumin and coriander and serve on a bed of tabbouleh-style wheat with parsley, tomatoes and sesame dressing
Prep:15 mins
Serves 2
2 ½ tbsp olive oil2 onions, halved and thinly sliced3 garlic cloves, crushed1 red chilli, deseeded and finely chopped100g bulgur wheat1 tbsp tahini pastejuice 1 lemon2 tbsp Greek-style yogurt2 tsp cumin seed2 tsp ground coriander200g lamb mince100g cherry tomato, quartered2 spring onions, finely slicedsmall bunch flat-leaf parsley, chopped
STEP 1Heat 2 tbsp oil in a non-stick frying pan. Tip in the onions and cook for 15 mins until caramelised – 5 mins from the end, add 2 cloves of the garlic and the chilli. Remove from the pan and set side.STEP 2Cook the bulgur wheat following pack instructions, then drain thoroughly. Mix the tahini, 1 tbsp of the lemon juice, the remaining garlic, yogurt and seasoning together, and thin with 1-2 tbsp of water.STEP 3In the onion pan, heat the remaining oil. Add the cumin seeds and coriander and fry for a min. Add the mince and fry for 5 mins until cooked through. Tip in the onion mix and heat through.STEP 4Stir the tomatoes, spring onions, parsley, remaining lemon juice and seasoning into the bulgur wheat, then spread it out on a serving dish. Top with the lamb mince and a drizzle of yogurt dressing.
