Speedy minted lamb with feta and bulgur

I made this in November last year, from a Gousto box - it was such a comforting, perfect recipe for darker, colder evenings and came together incredibly quickly. It was immediately filed away in my head as a recipe to save so I could make it again, with some tweaks, such as adding more bulgur (original recipe called for 150g) and serving more of the mint on the side as A thought it was a bit too minty. He'd also love more feta but I thought it was nice for it to be a bit of a treat and not in every mouthful, so I've left it as is for now. Hopefully I'll remember this when weather gets colder again - so let's call it a hibernating recipe and revive in in the fall!

Speedy minted lamb with feta and bulgur
Adapted from Gousto

Ingredients

250g bulgur wheat
100g feta
10g fresh mint
2 tbsp tomato paste
1/2 cucumber
200g lamb mince
1 red onion
1 tbsp ras el hanout

Method

1. Finely slice red onion. Head large wide based pan with oil. Once hot, add onion and big pinch of salt and sugar. Cook for 4 min or until softened, stirring occasionally.

2. Add bulgur to pot of salted boiling water. Boil for 7-10 min or until cooked. Drain and return to pot to cool slightly.

3. Stir ras el hanout and tomato paste into onion pan, then add lamb mince and break up with wooden spoon. Reduce heat to medium and cook for 7-10 min or until caramelised, stirring minimally. Add 125ml boiling water to create a ragu-like sauce.

4. Cut cucumber in half, scrape out seeds and dice.

5. Strip mint leaves from stalks, and finely chop leaves.

6. Fluff cooked bulgur with a fork. Crumble in the feta and add cucumber and half the chopped mint. Season with pepper.

7. Serve lamb over bulgur and garnish with remaining mint.