Mexican Lamb with Avocado Salsa and Chimichurri Mayonnaise

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, September 24, 2017.

An easy and safe way to prepare avocado is to cut in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh.

Ingredients

Bring a full kettle of water to the boil. Add boiling water, corn and a pinch of salt to a medium pot and bring to the boil with the lid on. As soon as it boils, remove from heat and add bulgur wheat. Stir, cover and leave to soak for about 15 minutes, until grains are tender.
While bulgur soaks, thinly slice onion and grate carrot. Heat a drizzle of oil in a large fry-pan on high heat and cook onion and carrot for about 3 minutes, until tender. Add mince and cook for 5 minutes, breaking up with a wooden spoon as it cooks, until browned.
Add Mexican spice mix to pan and cook for 1 minute, until fragrant. Add stock, tomato paste and salt. Bring to a simmer on medium heat and cook for about 3 minutes, until slightly thickened and reduced. Season to taste with pepper.
While mince cooks, prepare salsa. Dice avocado 1cm; finely dice cucumber; roughly chop coriander leaves and stalks. Place all in a small bowl with a drizzle of olive oil and lemon juice and mix to combine. Season to taste with salt and pepper.
Fluff up cooked bulgur with a fork. Fold through lemon juice and a drizzle of oil and season to taste with salt and pepper.
To serve, divide bulgur wheat between plates or bowls and top with Mexican lamb, avocado salsa, a dollop of chimichurri mayonnaise and some spiced pepitas.