Inside Jordans

Warm Lamb Salad

Posted by Rachel Marston 12 Dec 2008 5:50pm

Serves 4
200g Jordans Nut and Seed Muesli
2 tbsp oil
600g diced lamb
1 red onion, sliced
1 carrot, diced
1 garlic clove, chopped
150g bulghur wheat
1 cinnamon stick
1 tsp cumin seeds, crushed
1 tsp coriander seeds, crushed
1 tbsp flour
1 tbsp tomato puree
300ml lamb stock
100g frozen broad beans (optional)
Seasoning
1. Heat some of the oil in a large open pan, and brown the diced lamb. Season well, and set aside.
2. Heat the rest of the oil in the pan, and cook the onion, carrot and garlic over medium heat until softened – about 5 minutes.
3. Return the lamb to the pan, and stir in the cinnamon, cumin seeds and coriander seeds. When you can smell the spice aroma, stir in the flour, tomato puree and stock. If using broad beans, add at this stage. Season again, cover and simmer for 15 minutes.
4. Meanwhile, mix the bulghur wheat and muesli together in heatproof bowl, and pour boiling water over to cover. Set aside for 5 minutes.
5. At the end of this time, spoon the mixed bulghur wheat and muesli over the surface of the lamb. Put the cover back on and cook for 15 minutes more. When the bulghur wheat and muesli are tender, serve hot.

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