One Pot Turkish-Style Lamb Bulgur Pilaf
This Turkish-inspired bulgur takes minutes to prep. You'll bake lamb mince, pepper, tomatoes and bulgur in a flavourful tomato stock, then serve with yoghurt, mint and a sprinkle of sumac.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil half a kettle
Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a medium-high heat
Chop your tomatoes into wedges
Add your lamb mince to the dish with your dried oregano, bay leaf[ves] and baharat and cook for 1-2 min, breaking the mince into rough, large chunks until very lightly browned all over
Meanwhile, deseed your sweet pointed pepper[s] and slice into rings
Add the pepper rings and tomato wedges to the dish, season with a pinch of salt and give everything a good stir
Put the dish in the oven, uncovered, for an initial 15 min
Dissolve your beef stock mix and tomato paste in 250ml [325ml] [400ml] boiled water and set aside for later – this is your tomato stock
Use this time to clear up, set the table, have a cup of tea or simply chill!
After an initial 15 min, remove the dish from the oven and stir through your bulgur wheat and tomato stock
Cover with a lid and return the dish to the oven for 15 min further until the lamb is cooked (no pink meat!) – this is your Turkish-style lamb bulgur pilaf
Strip your mint leaves from their stems and chop them finely, discard the stems
After 15 min, remove the dish from the oven and leave to stand (keep the lid on!) for 10 min further
Tip: This will help to make the bulgur fluffy!
To serve, fluff the Turkish-style lamb bulgur pilaf with a fork
Dollop your natural yoghurt over the top and scatter the chopped mint all over
Sprinkle over your ground sumac
Dig in!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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