Ingredients

Method

• 180 g bulgur wheat
• 1 kg fat-free, sinew-free leg of lamb, cubed
• 1 onion, peeled and quartered
• 1 green chilli
• ground allspice, to taste
• ground cumin, to taste
• a handful mint leaves, plus extra to garnish
• sea salt and freshly ground black pepper, to taste
• spring onion and/or chilli, finely sliced, to garnish

Method

Ingredients

1.  Wash the bulgur wheat and soak in cold water for 1 hour.

2. In a food processor, finely mince the lamb, onion, chilli, spices and mint. Season to taste.

3.  Strain the wheat, squeezing out all excess water, and combine with the meat mixture, then process again in the food processor. Transfer to a bowl.

4. Dip your hands into iced water to keep the mixture cool and combine using your hands until the texture is soft and damp. Place on a serving platter, flatten, and garnish with extra mint, spring onion and/or chilli before serving.

Find more lamb recipes here. 

Photographs: Elsa Young
Production: Abigail Donnelly