Lamb Ragu and Warm Feta Bulgur Salad
Lamb Ragu and Warm Feta Bulgur Salad

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, lamb ragu and warm feta bulgur salad. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Lamb Ragu and Warm Feta Bulgur Salad Christie U. Serve lamb ragù over hot cooked pasta such as pappardelle or tagliatelle (save some of the pasta water to loosen the sauce if necessary) or over hot cooked rice. If desired, top with crumbled feta and fine slivers of fresh basil or mint. How do you fancy a deliciously aromatic minced lamb with warm tricolour quinoa and bulgur wheat, mint and mixed peppers, all topped with crumbled feta and a cool tzatziki dressing?

Lamb Ragu and Warm Feta Bulgur Salad is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Lamb Ragu and Warm Feta Bulgur Salad is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have lamb ragu and warm feta bulgur salad using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Lamb Ragu and Warm Feta Bulgur Salad:
  1. Make ready 150 g bulgur wheat
  2. Make ready 1/2 cucumber
  3. Prepare 100 g gets
  4. Prepare 200 g lamb mince
  5. Take 5 g mint
  6. Take 1 red onion
  7. Get 2 tbsp tomato paste
  8. Prepare 1 tbsp ras el hanout
  9. Get Pinch salt
  10. Take Pinch sugar

This recipe is simple but really tasty as I used spices and herbs on the slow roasted lamb. Tender lamb is served over a delicious bulgur salad that is packed full of fresh herbs, sweet tomatoes, pine nuts and pomegranate, then tossed in an dressing with flavors of the orient. On the side, a minty yogurt dip to accompany the lamb. It comes together perfectly, and much to my surprise is a dish the whole family enjoys.

Steps to make Lamb Ragu and Warm Feta Bulgur Salad:
  1. Put on a pot of water to boil for the bulgur wheat. Once boiling, add the bulgur wheat and a pinch of salt. Cook over high heat or until aldente! (Should take 10-15min – by which time your ragu/Salad should be good to go!)
  2. Finely slice the onions, and add to a wide pan with olive oil over medium heat. Once hot, add a pinch of salt and sugar. Cook until soft.
  3. Stir in the ras el hanout and tomato paste into the onion. Add the lamb mince, breaking it up as you go.
  4. Reduce heat to medium and cook for 8min, then add 125ml of boiled water (this is to make it a ragu-like sauce). Let this sit and simmer.
  5. Meanwhile, cut the cucumber in half length wise and remove the seeds with a spoon. Chop up the rest of the cucumber into small pieces.
  6. Finely chop the mint leaves
  7. Give the drained bulgur wheat a stir. Add in your crumbled feta, cucumbers, and Ming. Season with a little salt and pepper.
  8. Serve the two dishes together, putting the lamb ragu on top of the cucumber and gets bulgur. Garnish with any remaining mint should you wish!

On the side, a minty yogurt dip to accompany the lamb. It comes together perfectly, and much to my surprise is a dish the whole family enjoys. Combine rocket, capsicum and tomato on a platter. Top with lamb, olives and feta. Dollop with pesto and serve with lemon wedges.

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