Spiced Lamb With Herby Bulgur And Sumac Tomatoes

Boil a full kettle

Peel and finely chop (or grate) your garlic

Finely dice your tomato[es]

Peel and finely chop your shallot[s]

Chop your coriander finely, including the stalks

Add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

Boil half a kettle

While the bulgur is cooking, dissolve your beef stock mix and tomato paste in 200ml [250ml] [300ml] boiled water – this is your tomato stock

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your lamb mince to the pan and cook for 4-5 min or until beginning to brown, breaking it up with a wooden spoon as you go

Once beginning to brown, add the chopped garlic to the pan with your ground smoked paprika, ground coriander, ground cumin, 1/2 tbsp [3/4 tbsp] [1 tbsp] flour and a pinch of salt and cook for 1-2 min further or until fragrant

Once fragrant, add the tomato stock and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and cook for 8-10 min or until the lamb is cooked through (no pink meat!) and the sauce has thickened

Return the reserved pot with the bulgur wheat to a medium heat with a drizzle of olive oil and a knob of butter

Add the chopped shallot and cook for 2-3 min or until starting to soften

Once starting to soften, add your ground allspice with a pinch of salt and cook for a further 1 min or until fragrant

Once fragrant, stir through the cooked bulgur until fully combined

Add the diced tomatoes to a bowl with your ground sumac, half the chopped coriander (you'll use the rest later!), a drizzle of olive oil and a pinch of salt – these are your sumac tomatoes

Add the remaining chopped coriander to the bulgur – this is your herby bulgur