Two things to take away from this dinner, please. You can get 10% fat lamb mince from Tesco, or any decent butcher. You can use the normal stuff too if you like, just remember to syn it. Swap it out for beef if you prefer.
And, more importantly, this is a ONE-POT dinner - sound the alarms! That'll save your busting thighs now won't it?
Oh and technically it's 1.25 syns a portion. But go away.
500g 10% fat lamb mince
10g mint leaves
2 red peppers
260g bulgur wheat
4 tbsp tomato puree
2 tsp dried oregano
1 beef stock cube
2 tsp sumac (see notes)
2 tbsp baharat (see notes)
2 dried bay leaves
160g fat-free natural yoghurt
preheat the oven to 200 degrees
heat a large, oven-proof casserole dish over a medium-high heat (or use a frying pan) and spray with a little oil
add the lamb mince to the pan along with the oregano, bay leaves and baharat and cook for 1-2 minutes, stirring frequently
meanwhile, slice the top off the peppers, remove the core and slice into rings, and slice the tomatoes into wedges
add the peppers and tomato to the pan and give a good stir
put the dish in the oven, uncovered, and cook for fifteen minutes (if you're using a pan, tip into an ovenproof dish)
dissolve the stock cube and tomato puree in 400ml of boiling water, stir, and set aside
when ready, remove the dish from the oven and stir through the bulgur wheat and tomato stock
cover with a lid or foil, and cook in the oven for another 15 minutes
remove the dish from the oven and leave to stand covered for another ten minutes
strip the mint leaves from the stems and roughly tear into smaller bits
fluff up the bulgur and serve onto plates
drizzle or dollop on the yoghurt and sprinkle over the mint leaves
finally, sprinkle over the sumac
nah, we'd never heard of baharat either - if you can't find any just use equal parts cinnamon, paprika and ground cumin
the sumac is optional - if you can't find any a little bit of lemon zest will do the trick
beef mince also works well in this one - cook in exactly the same way
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