Spiced lamb with bulgur & tahini dressing

Flavour lamb mince with cumin and coriander and serve on a bed of tabbouleh-style wheat with parsley, tomatoes and sesame dressing

  • Prep:15 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 646
  • fat 36g
  • saturates 10g
  • carbs 51g
  • sugars 10g
  • fibre 5g
  • protein 30g
  • salt 0.3g


  • 2½ tbsp olive oil
  • 2 onions, halved and thinly sliced
  • 3 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 100g bulghar wheat
  • 1 tbsp tahini paste
  • juice 1 lemon
  • 2 tbsp Greek-style yogurt
  • 2 tsp cumin seeds
  • 2 tsp ground coriander
  • 200g lamb mince
  • 100g cherry tomatoes, quartered
  • 2 spring onions, finely sliced
  • small bunch flat-leaf parsley, chopped


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

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