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.
I love this recipe, it looks great MaaShAllah.