Marrakesh-Inspired Lamb with Bulgur Wheat Salad

bbc.co.uk

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

subheading: 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

subheading: For the bulgur wheat salad:

4 tbsp olive oil

1 courgette, diced

200g/7oz onions

200g/7oz celeriac, peeled and diced

10g/⅓oz 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

subheading: To garnish:

50g/1¾oz crushed raw peanuts

1 spring onion, finely chopped

15g/½oz fresh coriander and flat leaf parsley mixed, finely chopped

Directions at bbc.co.uk

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