Blimey, this recipe has been blogged about so many times, I feel boring.
300g bulgur wheat
1 preserved lemon
1 cinnamon stick
400g lean beef mince
1 heaped tsp garam masala
3 jarred red peppers
4 spring onions
1 tsp smoked paprika
bunch of fresh coriander
1 x 400g tin of red kidney beans
pinch of cumin seeds
4 tsp fat free natural yoghurt
Grilled chillies – I didn’t do this, it didn’t need it.
Put 1 mug of bulgur wheat, 2 mugs of boiling water, the preserved lemon and the cinnamon stick into medium pan ,stir it occasionally.
Scrunch the mince with garam masala, salt and pepper.
Divide the mixture into 4, then with wet hands quickly shape each piece into 4 balls, placing them into the frying pan as you roll them.
Add 1 tbsp of olive oil and toss regularly.
Blitz the peppers, half the trimmed spring onions, the paprika, passata, half the coriander and a pinch of salt and pepper in the liquidizer until smooth.
Pour the mixture into another frying pan and turn the heat up to high.
Rinse and drain the beans, then add to the meatballs with the cumin seeds.
Transfer the meatballs straight into the pan of sauce leaving the beans behind.
Finely slice the remaining trimmed spring onions.
Stir the beans into the sauce.
Remove the cinnamon stick, then mash the lemon into the bulgur wheat and serve with the meatball sauce over it.
Add some yogurt, the charred chillies and wedges of lime, scattered with the remaining spring onions and coriander leaves.
We had couscous with lemon. I couldn’t find bulgar wheat in our local supermarket . It went well and Miss decided may be she does like it, result.
I would certainly make this again. The sauce was very lovely and one of those things you may have out and think you could never do. The kidney beans aren’t necessary and there are plenty of meatballs.
I used these tomatoes, 1 and a bit cans of them.