AuthorAnitaThis dish is a Middle
Eastern favourite. The lamb mince is combined with ground coriander and honey,
this combination works incredibly well and is full of flavour. Paired with bulgur and just enough lemon zest to add that tangy taste we all love. A combination not to be missed.
Allergens: Celery | Wheat
START COOKING THE LAMB MINCE
Bring the kettle to a boil. In a large pan, heat 1 tablespoon of olive oil on
medium-high. When heated, add the lamb mince and cook it for 3-4 Minutes, or until it browns. As the lamb cooks, dice the garlic.
SEASON THE LAMB MINCE
Drain the excess oil from the pan. Once done add the ground coriander and garlic. Crumble in half of the beef stock and stir. Turn the heat down to medium-low and cook for 8-10 Minutes, or until the lamb is done.
COOK THE BULGUR
Place the bulgur in a pot of salted boiling water. Cook for 8-10 Minutes on
medium-high, or until it becomes tender. Once done, drain the bulgur and place it back in the pot.
PREPARE THE INGREDIENTS
While the bulgur cooks, dice the
tomato. Roughly chop the parsley including stalks. Cut the lemon in half.
ADD THE HONEY
Once the lamb is cooked through, add the honey. Cook for 1-2 Minutes, then remove from the heat.
FINISH THE BULGUR
In a mixing bowl, mix the bulgur, diced tomato and the juice of 1/2 the lemon. Add 1 tablespoon of olive oil and mix until combined.
FINISH THE DISH
Gently mix the lamb, chopped parsley, and bulgur together. Season with salt and pepper to taste.
SERVE THE DISH
Chop the leftover lemon into wedges. Plate the tabbouleh and garnish it with the lemon. Tuck in!
Ingredients
Directions
START COOKING THE LAMB MINCE
Bring the kettle to a boil. In a large pan, heat 1 tablespoon of olive oil on
medium-high. When heated, add the lamb mince and cook it for 3-4 Minutes, or until it browns. As the lamb cooks, dice the garlic.
SEASON THE LAMB MINCE
Drain the excess oil from the pan. Once done add the ground coriander and garlic. Crumble in half of the beef stock and stir. Turn the heat down to medium-low and cook for 8-10 Minutes, or until the lamb is done.
COOK THE BULGUR
Place the bulgur in a pot of salted boiling water. Cook for 8-10 Minutes on
medium-high, or until it becomes tender. Once done, drain the bulgur and place it back in the pot.
PREPARE THE INGREDIENTS
While the bulgur cooks, dice the
tomato. Roughly chop the parsley including stalks. Cut the lemon in half.
ADD THE HONEY
Once the lamb is cooked through, add the honey. Cook for 1-2 Minutes, then remove from the heat.
FINISH THE BULGUR
In a mixing bowl, mix the bulgur, diced tomato and the juice of 1/2 the lemon. Add 1 tablespoon of olive oil and mix until combined.
FINISH THE DISH
Gently mix the lamb, chopped parsley, and bulgur together. Season with salt and pepper to taste.
SERVE THE DISH
Chop the leftover lemon into wedges. Plate the tabbouleh and garnish it with the lemon. Tuck in!