Spiced lamb with bulgur & tahini dressing

• olive oil↗2 ½ tbsp tbsp
• onions↗2 2

  halved and thinly sliced

• garlic cloves↗3 3

  crushed

• red chilli↗1 1

  deseeded and finely chopped

• bulgur wheat↗100g g
• tahini paste↗1 tbsp tbsp
• lemon juice 1
• Greek-style yogurt↗2 tbsp tbsp
• cumin seed↗2 tsp tsp
• ground coriander↗2 tsp tsp
• lamb mince200g g
• cherry tomato↗100g g

  quartered

• spring onions↗2 2

  finely sliced

• flat-leaf parsley↗

  chopped

Step-by-step instructions

1. 1

   Heat 2 tbsp oil in a non-stick frying pan. Tip in the onions and cook for 15 mins until caramelised – 5 mins from the end, add 2 cloves of the garlic and the chilli. Remove from the pan and set side.

2. 2

   Cook the bulgur wheat following pack instructions, then drain thoroughly. Mix the tahini, 1 tbsp of the lemon juice, the remaining garlic, yogurt and seasoning together, and thin with 1-2 tbsp of water.

3. 3

   In the onion pan, heat the remaining oil. Add the cumin seeds and coriander and fry for a min. Add the mince and fry for 5 mins until cooked through. Tip in the onion mix and heat through.

4. 4

   Stir the tomatoes, spring onions, parsley, remaining lemon juice and seasoning into the bulgur wheat, then spread it out on a serving dish. Top with the lamb mince and a drizzle of yogurt dressing.