Tunisian Pulled Lamb with Grape and Asparagus Bulgur

Tunisian Pulled Lamb with Grape and Asparagus Bulgur

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, December 10, 2017.
Order Now
Order Now

Use a vegetable peeler to peel asparagus into long, thin ribbons.

Ingredients

Grape and Asparagus Bulgur

  • ½ cup bulgur wheat
  • ½ bunch asparagus
  • 1 tomato
  • 100g grapes
  • ¼ red onion

Tunisian Lamb

  • ¼ red onion, thinly sliced
  • 1 clove garlic, minced
  • 2 teaspoons grated ginger
  • ¼ teaspoon salt
  • 1 tablespoons Tunisian spice mix
  • 250g pulled lamb
  • ½ cup chicken stock
  • ½ bag baby spinach

To Serve

  • 50g harissa hummus

Steps

  1. Prepare Tunisian lamb ingredients. Add bulgur and a pinch of salt to a heat-proof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well through a sieve.
  2. While bulgur cooks, heat a drizzle of oil in a large fry-pan on medium heat. Cook sliced onion for about 3 minutes, until softened. Add garlic, ginger, salt and Tunisian spice mix and cook a further 1-2 minutes, until fragrant.
  3. Add pulled lamb and stock to pan and simmer for 3-5 minutes, until thickened, breaking up lamb with a wooden spoon as it cooks. Stir through spinach until wilted and season to taste.
  4. While lamb is simmering, prepare salad. Holding the woody ends of the asparagus, peel into long ribbons. Dice tomato 2cm; cut grapes in half; finely dice remaining measure of onion.
  5. When bulgur has cooked, toss all grape and asparagus bulgur ingredients together in a large bowl with a drizzle of oil and season to taste.
  6. To serve, divide grape and asparagus bulgur between plates, top with Tunisian pulled lamb and dollop with harissa hummus.

Nutritional Information

Energy 1955 kj
467 kcal
Protein 29.1g
Carbohydrate 39.9g
Fat 20.0g