Spiced lamb, nutty burghul, pickled chilli and a simple cucumber salad. This dish is packed with flavour and makes for an easy weeknight dinner. A good dollop of yoghurt to finish would work well, too.
- 160 gm (1 cup) fine burghul, softened in boiling water for 5 minutes and drained well
- Roasted pine nuts, pickled chillies (see note), yoghurt, mint and lime wedges, to serve
- 1 diced Lebanese cucumber and 1 thinly sliced red onion, tossed in lime juice, to serve
- Paprika, to serve
- 2 tbsp olive oil
- 500 gm minced lamb
- 2 garlic cloves, crushed
- 3 tsp cumin seeds, coarsely ground
- 2 tsp paprika
- 1 tsp fennel seeds, coarsely ground
- ½ tsp chilli powder (or to taste)
- ¼ cinnamon quill
- 4 cloves, finely ground
- 1For lamb, heat oil in a frying pan over high heat. Add lamb in batches and cook, stirring occasionally, until lamb is golden (2-4 minutes). Remove lamb from pan and set aside, leaving some lamb fat in pan, add garlic and spices, and stir until fragrant (20 seconds, then discard cinnamon). Return lamb to pan, stir to combine and season to taste. Remove from the heat.
- 2To serve, spoon burghul onto plates and make a well in the centre. Top with spiced lamb, pine nuts, pickled chillies, yoghurt, mint, lime wedges and cucumber salad, and sprinkle over paprika.
Pickled chillies are available from Thai grocers and select supermarkets.