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
We love an excuse to raid the spice rack, and for this Moroccan-inspired stew we’ve brought out the earthy turmeric, fragrant ground cumin and warming mixed spice, along with a handful of sweet dried dates, to give our organic lamb plenty of flavour, served with fresh coriander and spinach flecked bulgar wheat.
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883 kcal
(per portion)
Ingredients you'll need
  • 600g lamb neck fillet
  • 4 red onions
  • 4 garlic cloves
  • A handful of coriander
  • 2 tsp ground cumin
  • 2 tsp turmeric
  • 2 tsp mixed spice
  • 100g dried dates
  • 800g chopped tomatoes
  • 300g bulgar wheat
  • 200g baby leaf spinach
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 300ml boiling water
You'll need
  • Large pan with a lid
  • Measuring jug
Step by step this way
  • 1.

    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.

  • 2.

    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.

  • 3.

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

  • 4.

    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.

  • 5.

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

  • 6.

    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.

  • 7.

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

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