Marrakesh-inspired lamb with bulgur wheat salad

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 6


By Andi Oliver
From Saturday Kitchen

Ingredients

For the lamb shoulder

  • 2kg/4lb 8oz lamb shoulder
  • pinch saffron
  • 2 sticks cinnamon
  • 2 tsp turmeric
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 2 star anise
  • 3 fresh bay leaves
  • 20g/¾oz fresh ginger, peeled and grated
  • 35g/1¼oz garlic, finely chopped
  • 300g/10½oz red onion, finely chopped
  • 80g/2½oz butter, melted
  • 80ml/2½fl oz olive oil
  • large pinch salt

For the bulgur wheat salad

  • 4 tbsp olive oil
  • 1 courgette, diced
  • 200g/7oz onions
  • 200g/7oz celeriac, peeled and diced
  • 10g/1/3oz nutritional yeast
  • 20g/¾oz butter
  • 300g/10½oz coarse bulgur wheat
  • 800ml/28fl oz chicken stock
  • 100g/3½oz sultanas, soaked in whisky or rum
  • pinch salt

To garnish

  • 50g/1¾oz crushed raw peanuts
  • 1 spring onion, finely chopped
  • 15g/½oz fresh coriander and flat leaf parsley mixed, finely chopped
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