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Spiced lamb kefta with spiced chickpeas and bulgur wheat
Fruit and vegetables
1 large
onion
, finely chopped
1 large head
garlic
, cloves bashed, flattened, peeled and left whole
1 large
onion
, very finely chopped in a food processor and drained of excess moisture
2 tbsp very finely chopped fresh flatleaf
parsley
2 large
garlic
cloves, finely chopped
1 tsp ground
coriander
1 tsp
garlic
granules
good squeeze
lemon juice
1 large
onion
, very thinly sliced
Tins, packets and jars
2 x 400g tins
chopped tomatoes
500g/1lb 2oz
bulgur wheat
1 litre/1¾ pints
chicken stock
(or cold water or mixture of both)
400g tin
chickpeas
, drained and rinsed
Cooking ingredients
1 heaped tsp
cumin
seeds
2 tbsp
olive oil
1 heaped tbsp rose
harissa
1 heaped tsp
caster sugar
½ tsp ground
cinnamon
1 heaped tsp
paprika
(not pimenton/smoked)
1 tsp ground
cumin
½ tsp ground
cinnamon
salt and freshly ground
black pepper
2 tsp ground
cinnamon
2 tsp
paprika
salt
3 tbsp
olive oil
1 tbsp
curry powder
vegetable oil
Dairy, eggs and chilled
75g/2½oz unsalted
butter
Meat, fish and poultry
500g/1lb 2oz
lamb mince
, ideally 10–15% fat
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