- 250g lamb mince
- 1 aubergine
- 1 onion
- 1 red pepper
- 1 garlic clove
- A pinch or 2 of harissa
- 25g raisins
- 150g bulgar wheat
- A handful of mint, leaves only
- ½ x 200g feta
- 1½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- 500ml boiling water
Warm a deep frying pan or wok for 2 mins over a medium heat. Add ½ tbsp oil and the lamb mince. Fry for 8 mins, stirring now and again to break up any big lumps, till the lamb is browned all over.
While the lamb fries, trim the top off the aubergine. Chop the aubergine into ½cm dice. Peel and finely chop the onion. Halve the pepper, scooping out the seeds and white pith, and finely chop it to match the onion.
Scoop the browned lamb out of the frying pan with a slotted spoon and pop it onto a plate. Drain any excess liquid out of the pan. Add 1 tbsp oil to the pan, slide in the chopped veg and season with a pinch of salt and pepper. Pop a lid on the pan (or use a baking tray) and fry for 5 mins, stirring once or twice till the veg have browned.
Peel and crush or grate the garlic. Stir the garlic into the veg with a pinch of harissa (it’s spicy, so use as much or as little as you prefer).
Stir the lamb back into the veg. Add the raisins and pour in 200ml boiling water. Pop the lid back on the pan, bring to the boil, then turn the heat down and simmer for 15 mins till the sauce has thickened.
While the lamb simmers, tip the bulgar wheat into a heatproof bowl. Pour in 300ml boiling water. Cover the bowl with a plate or cling film and let it sit for 10-15 mins. The bulgar wheat will soak up all the water and become tender.
While the bulgar soaks, finely slice the mint leaves. Crumble half the pack of feta.
Taste the lamb sauce and add a pinch more salt, pepper or harissa if you think it needs it. Fluff the bulgar wheat up with a fork and divide between 2 warm bowls. Ladle over the lamb and top with the feta and mint to serve.