Tex Mex lamb

Name: Tex Mex lamb
Cook time: 20 min
Yield: 2

with fiesta salad and chipotle yoghurt

Ready in around 20 mins

RECIPE FACT:

Tex-Mex is the mix of Texas and Mexican cuisine, but the name comes from the Texas Mexican railway.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PICKLE THE ONION AND COOK THE BULGUR:

Using half the red onion, finely slice and place in a bowl. Pour over the pickling liquor, stir well and leave to marinate. Pour boiling water from the kettle into a pot and bring up to the boil over a high heat. Once boiling, season with salt and add the bulgur wheat. Cook for 8-10 mins then drain well into a sieve. Allow to cool before adding to a salad bowl.
2. TO PREPARE THE FIESTA SALAD:

Place the baby spinach into the salad bowl with the bulgur. Peel the carrot and make ribbons with by pulling a peeler along the full length of the carrot, rotating after each peel and add to the salad bowl. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the corn, season with salt and cook for 5-6 mins. Allow to cool slightly and add to the salad bowl. Drizzle with oil, season with salt and pepper and toss well.
3. TO COOK THE TEX MEX LAMB:

Respray the pan and place back over the heat. Once hot add the lamb mince to the pan, season with salt then break up the clumps with a wooden spoon and cook for 4-5 mins stirring regularly. Pour in the Tex-Mex sauce and cook for 1-2 mins.
TO SERVE:

Spoon fiesta salad into bowls and place Tex-Mex lamb on the side. Dollop with chipotle yoghurt and top with the pickled onions. Pour a little of the pickling liquor over the salad to taste.toush onto plates and top with sliced shawarma yoghurt chicken. Sprinkle over remaining parsley.