Lamb Pilav with Roast Peppers & Yogurt Recipe | Abel & Cole
Lamb Pilav with Roast Peppers & Yogurt
Clock Image
Prep: 15 mins
Cook: 30 mins
This one-pan Turkish dish pairs up Staffordshire high welfare lamb with organic raisins, roast peppers and mixed spice for a cheeky kick.
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880 kcal
(per portion)
Ingredients you'll need
  • 2 green peppers
  • 25g sunflower seeds
  • 250g lamb mince
  • 1 onion
  • A handful of flat leaf parsley
  • 50g raisins
  • 1 tsp mixed spice
  • 150g bulgar wheat
  • 150g Greek style yogurt
From your kitchen
  • 2 tsp olive oil
  • Sea salt and freshly ground pepper
  • 300ml boiling water
You'll need
  • Bowl
  • Medium pan with a lid
  • Small bowl
Step by step this way
  • 1.

    Preheat the grill to high. Place the whole peppers under the grill and char for 10 mins, turning occasionally, till blackened all over. Pop in a bowl. Cover with cling film and leave to cool for 10 mins.

  • 2.

    Tip the sunflower seeds into a medium pan. Toast over a medium heat for 1-2 mins, shaking the pan now and then till they’re golden and starting to pop. Tip into a small bowl and set aside.

  • 3.

    Add 2 tsp oil to the pan. Add the lamb and fry over a high heat for 5 mins till browned.

  • 4.

    While the lamb fries, peel and finely chop the onion. Pull the leaves from the parsley stems and roughly chop them. Set aside for later. Finely chop the stems.

  • 5.

    Add the onion to the lamb. Season. Cook and stir over a medium heat for 5 mins till softened. Stir in the parsley stems, raisins and 1 tsp mixed spice. Add the bulgar wheat and 300ml boiling water.

  • 6.

    Bring up to the boil, then cover and simmer for 5 mins or till the water is absorbed. Turn off the heat, keep the lid on and let it sit for 2 mins to finish cooking.

  • 7.

    Once the peppers are cool enough to handle, peel them, scoop out the seeds and slice. Stir into the bulgar wheat pilav with the chopped parsley leaves. Taste and add more salt and pepper if it needs it. Spoon the pilav into warm bowls. Top with spoonfuls of yogurt and scatter with the toasted sunflower seeds.

  • Tip

    In the (spice) mix
    Add any leftover mixed spice to scone or biscuit dough before baking, or try stirring into softened butter and using to top your morning toast.