Lamb & Bulgar Wheat One Pot

Total: 20 mins

A quick and easy one-pot dinner of aromatically spiced organic lamb mince bubbled with tender veg, soft baby spinach leaves and nutty pearls of bulgar wheat, finished with cool splodges of thick Greek style yogurt.

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697 kcal
(per portion)

Ingredients you'll need

250g lamb mince
2 red onions
2 garlic cloves
1 tsp mixed spice
150g bulgar wheat
100g baby leaf spinach
150g Greek style yogurt

From your kitchen

½ tbsp olive oil
Sea salt
Freshly ground pepper
300ml boiling water

You'll need

Medium pan with a lid
Measuring jug

Step by step this way

1.
Place a medium pan on a medium heat. Add ½ tbsp olive oil and the lamb mince. Stir it well, using your spoon to break up all the lumps, and flatten the lamb out into an even layer in the pan. Fry for 5-6 mins, stirring a few times, till the lamb is browned all over.
2.
While the lamb fries, peel and finely slice the red onions. Peel and grate or crush the garlic. Fill your kettle and boil it.
3.
Stir the onions into the lamb. Season with a pinch of salt and pepper. Fry, stirring often for 5 mins till the onions are browned and softened.
4.
Stir the garlic into the lamb with 1 tsp mixed spice. Stir in the bulgar wheat. Pour in 300ml boiling water, pop a lid on the pan and bring to the boil. Turn the heat down to low and gently simmer for 4-5 mins till the bulgar has absorbed all the water.
5.
Fork the baby leaf spinach into the pan, pop the lid back on and leave for 1 min to just wilt it.
6.
Taste the pilaf and add a pinch of salt or pepper if you think it needs it. Divide the pilaf between 2 warm bowls and serve topped with dollops of the Greek style yogurt.

This recipe is from

See this week's box