Lamb and rice is nice, but Moroccan-spiced lamb bites resting on a bed of fluffy loaded bulgar wheat salad, topped with a creamy but refreshing mint-yoghurt is amazing!
Serving guide
Choose your portion size.
Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
MINTY Yoghurt
Rinse and roughly chop the mint. In a small bowl, combine the Yoghurt with ½ the chopped mint and seasoning. Set aside.
SWEET ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
LUSH LAMB
Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb chunks dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan. Season and set aside.
ALL TOGETHER NOW
In a salad bowl, combine the cooked bulgur, the fried onions, the roasted Butternut, the rinsed green leaves and seasoning.
MMM MOROCCAN
Bowl up the loaded bulgur salad. Top with the seared Moroccan lamb bites. Dollop over the herbed-Yoghurt, and sprinkle over the remaining mint. Well done, Chef!
Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
MINTY Yoghurt
Rinse and roughly chop the mint. In a small bowl, combine the Yoghurt with ½ the chopped mint and seasoning. Set aside.
SWEET ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
LUSH LAMB
Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb chunks dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan. Season and set aside.
ALL TOGETHER NOW
In a salad bowl, combine the cooked bulgur, the fried onions, the roasted Butternut, the rinsed green leaves and seasoning.
MMM MOROCCAN
Bowl up the loaded bulgur salad. Top with the seared Moroccan lamb bites. Dollop over the herbed-Yoghurt, and sprinkle over the remaining mint. Well done, Chef!
Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
MINTY Yoghurt
Rinse and roughly chop the mint. In a small bowl, combine the Yoghurt with ½ the chopped mint and seasoning. Set aside.
SWEET ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
LUSH LAMB
Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb chunks dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan. Season and set aside.
ALL TOGETHER NOW
In a salad bowl, combine the cooked bulgur, the fried onions, the roasted Butternut, the rinsed green leaves and seasoning.
MMM MOROCCAN
Bowl up the loaded bulgur salad. Top with the seared Moroccan lamb bites. Dollop over the herbed-Yoghurt, and sprinkle over the remaining mint. Well done, Chef!
Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
MINTY Yoghurt
Rinse and roughly chop the mint. In a small bowl, combine the Yoghurt with ½ the chopped mint and seasoning. Set aside.
SWEET ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 6-8 minutes (shifting occasionally). Remove from the pan, season, and cover.
LUSH LAMB
Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb chunks dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan. Season and set aside.
ALL TOGETHER NOW
In a salad bowl, combine the cooked bulgur, the fried onions, the roasted Butternut, the rinsed green leaves and seasoning.
MMM MOROCCAN
Bowl up the loaded bulgur salad. Top with the seared Moroccan lamb bites. Dollop over the herbed-Yoghurt, and sprinkle over the remaining mint. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R125.11
for 4 servings · R31.28 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Free-range Lamb Chunks needs 600 gHalaal Free Range Lamb Bones Avg 1 kg 1 kg at R64.99 · 60% of packR38.99
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Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
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Bulgur Wheat needs 300 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- NOMU Moroccan Rub
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Exotic Moroccan Lamb?
The preparation time for Exotic Moroccan Lamb with bulgur wheat & minty yoghurt is between 25 and 45 minutes.
What is the total time required to make Exotic Moroccan Lamb with bulgur wheat & minty yoghurt?
The total time required to make Exotic Moroccan Lamb with bulgur wheat & minty yoghurt is between 40 and 60 minutes.
How many servings does Exotic Moroccan Lamb provide?
4 servings
What are the main ingredients in Exotic Moroccan Lamb?
Bulgur Wheat, Butternut, Free-range Lamb Chunks, Fresh Mint, Green Leaves, NOMU Moroccan Rub, Onion, Yoghurt
What is the nutritional information of Exotic Moroccan Lamb?
Calories: 815, Carbs: 87 grams, Fat: grams, Protein: 40.1 grams, Sugar: 11.5 grams, Salt: 584 grams
How do I prepare Exotic Moroccan Lamb?
BUTTERNUT: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). ALL TOGETHER NOW: In a salad bowl, combine the cooked bulgur, the fried onions, the roasted butternut, the rinsed green leaves and seasoning. LUSH LAMB: Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb chunks dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan. Season and set aside. MINTY YOGHURT: Rinse and roughly chop the mint. In a small bowl, combine the yoghurt with ½ the chopped mint and seasoning. Set aside. MMM MOROCCAN: Bowl up the loaded bulgur salad. Top with the seared Moroccan lamb bites. Dollop over the herbed-yoghurt, and sprinkle over the remaining mint. Well done, Chef! SWEET ONIONS: Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover. BULGUR: Boil the kettle. Place the bulgur wheat in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
What should be prepared from my kitchen to make Exotic Moroccan Lamb?
Bulgur Wheat, Butternut, Free-range Lamb Chunks, Fresh Mint, Green Leaves, NOMU Moroccan Rub, Onion, Yoghurt
How many calories does Exotic Moroccan Lamb have?
815 calories
How much fat content does Exotic Moroccan Lamb have?
grams