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1 lamb neck fillet
15g ras el hanout
2 cloves garlic
200g tahini paste
30g preserved lemon
200g bulgar wheat
2 sp onions
2 tbsp chopped mint
100g chopped parsley
4 tbsp lemon juice
6 tbsp olive oil
50g pomegranate seeds
2 flat breads
Baxters IngredientsAlbert’s Victorian Chutney
Bring the bulgar wheat to the boil in 400ml water. Cook for 10 minutes. Strain and allow to cool.
Dice tomato, sp onion and cucumber. Add to cooked bulgar wheat along with parsley, mint, lemon, oil and seeds. Mix well and season.
To make the sauce mix tahini, garlic, lemon, parsley and yoghurt.
Season lamb with the spices and cook in a frying pan for 4 minutes on each side.
To serve warm the flat breads, spoon on the bulgar wheat, add the sliced lamb and top with the tahini yogurt and a big spoon of Baxters Albert's Victorian Chutney.
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