Australian Gourmet Traveller - (01)January 2020 (1)

(Comicgek) #1
Burghulwith
spicedlambSERVES 4
Spicedlamb,nuttyburghul,
pickledchillianda simple
cucumbersalad.Thisdish
is packedwithflavour,
andmakesforaneasy
weeknightdinner.A good
dollopofyoghurttofinish
would work well, too.

addgarlicandspices,andstir
untilfragrant(20seconds,
thendiscardcinnamon).
Returnlambtopan,stir
tocombineandseasonto
taste. Removefromtheheat.
2 Toserve,spoonburghulonto
platesandmakea wellinthe
centre.Topwithspicedlamb,,
pinenuts,pickledchillies,
yoghurt,mint,limewedges
andcucumbersalad,and
sprinkleoverpaprika.
NotePickledchilliesare
availablefromThaigrocers
and select supermarkets.➤

160 gm(1cup)fineburghul,
softenedinboilingwaterfor
5 minutesanddrainedwell
Roastedpinenuts,
pickledchillies(seenote),
yoghurt,mintandlime
wedges,toserve
1 dicedLebanesecucumber
and1 thinlyslicedred
onion,tossedinlime
juice,toserve
Paprika,toserve
SPICEDLAMB
2 tbspoliveoil
500 gmmincedlamb
2 garlic cloves, crushed

3 tspcuminseeds,
coarselyground
2 tsppaprika
1 tspfennelseeds,
coarselyground
1/2 tspchillipowder(ortotaste)
1/4 cinnamonquill
4 cloves,finelyground

1 Forlamb,heatoilina frying
panoverhighheat.Addlamb
inbatchesandcook,stirring
occasionally, untillambis
golden(2-4minutes).Remove
lambfrompanandsetaside,
leaving some lamb fat in pan,

BurghulAll
propsstylist’s
own.BrothFish
platterfromAlex
andTrahanas.
Allotherprops
stylist’sown.
PHOTOGRAPHY KRISTINA SOLJO (BURGHUL). FOOD PREPARATION KARLIE VERKERK (BURGHUL).Stockists p152.

Free download pdf