Moroccan Spiced Lamb with Herby Green Bulgar | Abel & Cole
Moroccan Spiced Lamb with Herby Green Bulgar
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Prep: 15 mins
Cook: 40 mins
A Middle-Eastern mix of turmeric, cumin, cinnamon and dates fills this tender lamb stew with flavour. A green and grassy pile of bulgar wheat is perfect for soaking up this rich and spicy stew.
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873 kcal
(per portion)
Ingredients you'll need
  • 300g lamb neck fillet
  • 2 red onions
  • 2 garlic cloves
  • A handful of coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 cinnamon stick
  • 50g dried dates
  • 400g chopped tomatoes
  • 150g bulgar wheat
  • 100g baby leaf spinach
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 300ml boiling water
Step by step this way
  • 1.

    Heap the green bulgar wheat into a couple of bowls and top with the rich spiced lamb stew.

  • 2.

    Slice the lamb neck fillet into bite-size pieces. Pour 1 tbsp oil into a pan and bring to a high heat. When the pan is hot, add the lamb pieces and a generous pinch of salt and pepper. Fry for 5 mins, turning once or twice, till browned on all sides. Scoop out of the pan with a slotted spoon onto a plate and reduce the heat of the pan to medium.

  • 3.

    While the lamb fries, peel and thinly slice the red onions. Peel and crush or grate the garlic cloves. Separate the coriander leaves and stalks (keep the leaves for later) and finely chop the stalks.

  • 4.

    Slide the onions, garlic and coriander stalks into the empty lamb pan and stir in 1 tsp each cumin and turmeric, and the cinnamon stick. Cook for 5 mins, stirring often, till softened and fragrant.

  • 5.

    While the onions are cooking, roughly chop the dates. When the onions are soft, stir the dates into the pan along with the chopped tomatoes. Return the lamb and any juices to the pan and mix well. Bring to the boil, then pop a lid on the pan. Reduce to a gentle simmer and cook for 30 mins, stirring every so often.

  • 6.

    Meanwhile, tip the bulgar wheat into a large bowl and sprinkle in a pinch of salt. Cover with 300ml boiling water and cover the bowl with a large plate. Set aside for 15 mins to soak.

  • 7.

    Finely chop the spinach and the reserved coriander leaves. When the bulgar wheat has soaked up all the water, fluff with a fork and stir the chopped greens through, along with 1 tbsp oil. Have a taste and add a little more salt if needed.

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