Moroccan Lamb, Apricot & Bulgur Plate with Almonds

Per serving

Calories

1,071

Protein

40 g

Carbs

122 g

Fat

47 g

Fibre

18 g

Vitamins and minerals, % of a day’s needs

• Iron47%
• Vitamin D1%
• B12135%
• Zinc71%
• Magnesium65%
• Omega-330%
• Folate17%
• Calcium14%
• Potassium33%
• Vitamin C28%
• Riboflavin36%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 250 g Ground lamb
• 215 g Bulgur wheat
• 90 g Dried apricots
• 140 g Onion
• 25 g Flaked almonds
• 18 ml Olive oil
• 4 g Ground cumin
• 2 g Cinnamon
• 20 g Fresh parsley
• 20 ml Lemon juice
• 1 tsp Salt

Method

1. 1

   The grain steeps off the heat for 10 minutes near the end, so start the kettle now and get everything else ready first. Chop the 140g of onion, slice the 90g of dried apricots into strips and chop the 20g of fresh parsley.

2. 2

   Toast the 25g of flaked almonds in a dry pan over medium heat for 2 minutes, shaking often, until golden. Tip them onto a plate to stop them cooking further.

3. 3

   Heat the 18ml of olive oil in the same pan over medium-high heat and cook the 250g of ground lamb for 5 minutes, breaking it up as it goes, until it is browned and no pink remains.

4. 4

   Drop to medium heat, stir in the chopped onion and cook for 5 minutes until softened, then add 4g of ground cumin, 2g of cinnamon and 1 teaspoon of salt and cook for 1 minute more, until the spices smell toasted.

5. 5

   Stir in the 215g of bulgur wheat and the sliced apricots, pour over 450ml of just-boiled water, put a lid on and take the pan off the heat entirely. Leave it for 10 minutes. It is done when the grain has swollen, the liquid has gone and a fork lifts the bulgur in separate grains.

6. 6

   Add the 20ml of lemon juice, fork the whole panful through to loosen it and divide between 2 plates. Scatter the toasted almonds and the chopped parsley over the top.