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Fragrant Lamb Aubergine Bulgur Pilaf with Minted Yoghurt

A one-pan lamb and bulgur pilaf with golden aubergine, warm cumin and coriander, spinach, lemon, and minted yoghurt.

Start planningStart cookingIngredients
40 min690 kcal4 base servingsDinnerOne PanFamily FriendlyLamb
ContainsGluten, Milk
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Recipe and nutrition estimates

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Focus ingredients: lamb mince, aubergine, bulgur wheat, fresh mint

Dietary fit: No diet tags added for this recipe yet

Serving tip: Resting the pilaf before fluffing keeps the bulgur separate and gives the aubergine time to absorb the spiced juices.

Fragrant Lamb Aubergine Bulgur Pilaf with Minted Yoghurt plated and ready to serve.

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Ingredients

What you need

  • 500g lamb mince
  • 300g bulgur wheat
  • 1 large aubergine
  • 200g baby spinach
  • 1 onion
  • 2 cloves garlic
  • 2 tbsp tomato puree
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 700ml chicken stock
  • 200g Greek yoghurt
  • 20g fresh mint
  • 1 lemon
  • 2 tbsp olive oil
  • 1/2 tsp black pepper

You'll also need

wide lidded pan, mixing bowl, fork, knife, chopping board

Method

Step by step

Up to 8 clear steps
  1. Fragrant Lamb Aubergine Bulgur Pilaf with Minted Yoghurt cooking step 1: Prepare the pilaf ingredients.
    Step 1

    Prepare the pilaf ingredients

    Cut the aubergine into 2cm cubes, finely chop the onion, grate the garlic, rinse the bulgur wheat, roughly chop the spinach and mint, zest the lemon, then cut it into wedges.

    9 min
  2. Fragrant Lamb Aubergine Bulgur Pilaf with Minted Yoghurt cooking step 2: Brown the aubergine.
    Step 2

    Brown the aubergine

    Heat 1 tablespoon olive oil in a wide lidded pan over a medium-high heat. Add the aubergine with a pinch of salt and half the black pepper, then cook for 7 to 8 minutes, turning often, until golden on several sides; lift onto a plate.

    8 min
  3. Fragrant Lamb Aubergine Bulgur Pilaf with Minted Yoghurt cooking step 3: Brown the lamb.
    Step 3

    Brown the lamb

    Add the remaining 1 tablespoon olive oil and the lamb mince to the pan. Cook for 6 to 7 minutes, breaking it into small pieces, until no pink remains and some edges are crisp and brown.

    7 min
  4. Fragrant Lamb Aubergine Bulgur Pilaf with Minted Yoghurt cooking step 4: Build the spice base.
    Step 4

    Build the spice base

    Stir the onion into the lamb for 4 minutes until softened, then add the garlic, tomato puree, ground cumin, ground coriander, and cinnamon for 1 minute until fragrant and brick red.

    5 min
  5. Fragrant Lamb Aubergine Bulgur Pilaf with Minted Yoghurt cooking step 5: Simmer the bulgur.
    Step 5

    Simmer the bulgur

    Stir in the bulgur wheat, chicken stock, and golden aubergine. Bring to a simmer, cover, and cook over a low heat for 10 to 12 minutes until the stock is absorbed and the bulgur is tender; fold in the spinach for the final 2 minutes.

    12 min
  6. Fragrant Lamb Aubergine Bulgur Pilaf with Minted Yoghurt cooking step 6: Add the minted yoghurt.
    Step 6

    Add the minted yoghurt

    Mix the Greek yoghurt with half the mint, the lemon zest, and a squeeze of lemon. Rest the pilaf off the heat for 5 minutes, fluff it with a fork, taste for salt and black pepper, then serve with the minted yoghurt, remaining mint, and lemon wedges.

    5 min