Australian Gourmet Traveller - (01)January 2020 (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.