One-Pot Lamb Bulgur Pilaf

Name: One-Pot Lamb Bulgur Pilaf with Yogurt, Sumac and Shepherd Salad
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lean Lamb Mince; 250 ML of Water; 1 Piece of Beef stock cube; 2 Piece of Garlic cloves; 1 Piece of Tomatoes; 1 Piece of Red pepper; 4 Grams of Arabic mix masala; 30 Grams of Tomato paste; 120 Grams of Bulgur wheat; 2 Grams of Dried oregano; 1 Piece of Dried bay leaves; 1 Piece of Red onion; 1 Piece of Cucumber; 10 Grams of Fresh mint; 1 Piece of Lemon; 2 Grams of Sumac; 170 Grams of Natural yogurt

with Yogurt, Sumac and Shepherd Salad

An easy to prepare and delicious Turkish inspired meal.

22 Reviews

Cals 401 · Prot 21 · Carbs 70 · Fat 7

Family Friendly

35 min

One-Pot Lamb Bulgur Pilaf with Yogurt, Sumac and Shepherd Salad

An easy to prepare and delicious Turkish inspired meal.

22 Reviews

Cals 401 · Prot 21 · Carbs 70 · Fat 7

Family Friendly

Ingredients

Lamb

Lean Lamb Mince

350 Grams

Water

250 ML

Beef stock cube 9*11*15*

1 Piece

Garlic cloves

2 Piece

Tomatoes

1 Piece

Red pepper

1 Piece

Arabic mix masala

4 Grams

Tomato paste

30 Grams

Bulgur wheat 10*11*

120 Grams

Dried oregano

2 Grams

Dried bay leaves

1 Piece

Shepherd salad

Red onion

1 Piece

Cucumber

1 Piece

Fresh mint

10 Grams

Lemon

1 Piece

Sumac

2 Grams

To serve

Natural yogurt 4*

170 Grams

Allergens

*9 Soya, *11 Gluten, *15 Celery, *10 Wheat, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1676 / 401
Fats (g)	7.2
of which saturated (g)	1.6
Carbohydrates (g)	70
of which sugars (g)	23.4
Fibers (g)	17.9
Proteins (g)	21.4
Salt (g)	3.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Boil the measured water.
Dissolve the beef stock cube in the boiled measured water.
Peel and mince the garlic.
Chop the tomato into bite-sized chunks.
Deseed and slice the red pepper into strips.

2 Fry lamb

Heat a large pot over medium-high heat with a drizzle of oil.
Fry the lamb for 5-6 min or until browned all over.
Add tomatoes, peppers, garlic with a pinch of salt.
Cook for 2-3 min more until tomato begin to soften.

3 Add bulgur

Add the Arabic mix masala and tomato paste to the pan.
Stir in and cook for 2 min.
Add the bulgur, beef stock, oregano and bay leaf.
Mix well and bring to a boil.
Turn the heat to low and cover with a lid.
Simmer for 15-20 min, until the bulgur wheat is tender.
Remove the lid and fluff up with a fork.
Adjust seasoning to taste.

4 Make salad

Meanwhile, peel and finely slice the onion.
Cut the cucumber into bite-sized chunks.
Pick and finely chop the mint leaves.
Cut the lemon into wedges.
In a bowl, toss together the onion, cucumber, mint, a pinch of sumac, a squeeze of lemon juice, salt and pepper.
In a separate small bowl, mix the yogurt till smooth.