Spiced lamb meatballs with tahini-dressed bulgur wheat
- August 2012
- 75g bulgur wheat
- 2 tbsp ras el hanout (we like seasonedpioneers.co.uk and Bart)
- 6 Sainsbury’s lamb meatballs (they come in packs of 12), or similar
- 3 tbsp extra-virgin olive oil
- Bunch each of fresh mint and flatleaf parsley, chopped
- ½ small red onion, finely chopped
- 1 medium ripe tomato, seeds removed, chopped
- Zest and juice of 1 lemon
- 2 tbsp tahini paste
- Put the bulgur wheat in a pan and cover with about 3cm water. Bring to the boil, then turn the heat down and simmer for 10 minutes, covered, until cooked and tender. Drain, run under cold water, drain again, then set aside.
- Sprinkle the ras el hanout onto a plate, add salt and pepper, then roll the meatballs in the spice mixture until well coated. Heat 1 tbsp oil in a non-stick frying pan over a medium heat and fry the meatballs, turning often, for 12-14 minutes until cooked through.
- Meanwhile, in a serving bowl, toss most of the chopped herbs, the red onion and tomato through the bulgur wheat. Whisk together the lemon zest and juice, tahini and remaining olive oil, then season and stir through the bulgur wheat.
- Place the meatballs on top, drizzling over the cooking juices, and scatter with the remaining chopped herbs. Serve.
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