Indian Lamb, Lentil & Bulgur Pilaf with Radish Raita

Indian Lamb, Lentil & Bulgur Pilaf with Radish Raita

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (4 Nights For 2) on Sunday, July 10, 2022.
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Fresh New Zealand lamb, lentils, bulgur and cauliflower combine for a speedy Indian inspired weeknight dinner. Finished with creamy radish raita and a sprinkle of zesty mint, what's not to love!!?

Ingredients

To Serve

  • 1 bunch mint, leaves picked

Lamb

  • 1 baby bok choy, thinly sliced
  • 1/2 tsp oil
  • 250g lean lamb mince
  • 1/4 pack Indian spices

Radish Raita

  • 2 radish, grated
  • 50g yoghurt

Pilaf

  • 1/4 cauliflower, roughly chopped
  • 1/2 can brown lentils, drained & rinsed
  • 1/2 tsp oil
  • 1/4 pack Indian spices
  • 75g bulgur wheat
  • 1 cup water
  • 1/4 tsp salt

Steps

  1. Roughly chop cauliflower. Drain and rinse lentils and thinly slice bok choy. Set all aside separately.
  2. Heat oil in a large pot on medium-high heat. Add cauliflower and first measure of Indian spices and cook for about 2 minutes, until fragrant. Add bulgur, lentils, water and salt and bring to a simmer. Cover with a lid, reduce heat to low and cook for about 10 minutes, until grains and cauliflower are tender. Do not lift lid during cooking.
  3. Grate radish. Place in a medium bowl and add yoghurt and a pinch of salt. Mix well and set aside for serving.
  4. Heat oil in a medium frypan on high heat. Add lamb with a pinch of salt and cook for about 3 minutes. Add second measure of Indian spices and cook for a further 2-3 minutes, until lamb is browned. Stir through bok choy and cook for about 1 minute, until lamb is cooked through and bok choy is tender. Season to taste with salt and pepper.
  5. While lamb cooks, pick mint.
  6. Pilaf with lamb and radish raita. Sprinkle over mint.

Nutritional Information

Energy 1841 kj
440 kcal
Protein 38.0g
Carbohydrate 38.6g
Fat 13.2g