Lebanese Lamb Hushwee

Really yummy mid week dinner. If we're quite hungry I add a side dish of toasted pita breads and either hummus or tahini.

I always like to serve with a salad on the side. Greens with avocado is really nice.

Bulgur

1 1/2 cups bulgur wheat

150g frozen peas

1/2 red onion, finely diced

Garlic cream

125 sour cream (approx)

4 tbsp mayo (sometimes I just use sour cream and leave out the mayo)

1 garlic clove, minced

Lamb

1/2 red onion, finely diced

1 carrot, grated

Roasted capsicum, 2 from a jar, diced, 1cm

1 drizzle of oil

1/2 tsp salt

600g lamb mince

1 tsp ground cardamon

2 tsp gound cumin

2 tsp ground coriander

1 tsp turmeric

2 tsp garam masala

1/2 tsp ground cloves

Handful of sultanas

1 cup chicken stock

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Bring a medium pot of salted water to boil.

Add bulgur and peas to the pot of water. Turn off the heat and leave to soak for 15-18 minutes, until the grains are tender.

If you're using, make up the garlic cream by mixing all the ingredients together in a bowl. Set aside in the fridge until you need it.

Prep onion, carrot and roasted capsium. Set aside half the onion for the bulgur.

Heat the oil in a non stick frying pan and cook the onion, carrot and salt for about 3-4 minutes until soft. Add lamb and spices and cook for about 4 minutes until browned.

Add the sultanas and stock to the pan and cook for about 5 minutes until the stock is nearly evaporated. Stir through the roasted capsicum and season to taste with salt and pepper.

Drain cooked bulgur and add to a large bowl with the onion. Add half the garlic cream to the mix too. Mix to combine and season to taste with salt and pepper.

Serve the bulgur on a large platter, topped with the lamb mix, drizzle over the remaining garlic cream and scatter with sliced almonds (toasted is best if you can be bothered!).