bulg

Lamb Bulgur Pilaf

This lamb bulgur pilaf can be served instead of iskudheh karis, bulgar is more nutritious than rice it contains more fiber, this dish with with lamb makes a delicate aromatic dish and it is absolutely delicious.

Ingredients:

  • 1 lb lamb with bones
  • 2 tomatoes, chopped
  • 2 cloves of garlic, chopped
  • 1 tablespoon tomato paste
  • 1 beef cube, Maggi
  • ¼ cup cilantro, chopped
  • 1 onion, chopped
  • ¼ cup green pepper, chopped
  • 2 green onions, chopped
  • 1 ½ cups of bulgur/ cracked wheat
  • 2 tablespoon vinegar
  • Salt and pepper to taste
  • 2 teaspoon ground cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • ½ inch ginger

Directions:

  • In a large saucepan, add the meat, ginger, magi, salt and pepper and cover with water and cook on a medium heat until the meat is tender.
  • In another saucepan brown the meat on a medium heat with a little oil. (Keep the stock we will be using it later.)
  • Add the onions sauté until tender, add garlic and stir until fragrant. Add both tomatoes, spices and continue to cook for 5 minutes add a little stock if it gets dry.
  • Now add the green pepper and the green onion cover and let it continue cooking few more minutes.
  • Take the lamb out and place in a bowl cover and let it rest.
  • Wash the bulgur and drain well, put the bulgur in the sauce and stir, add 2 cups of the stock.
  • Cover and continue to cook on a low heat until the bulgur is tender.
    Serve with the lamb.
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