This is a hearty bulgur wheat pilaf made with lamb and spinach, a delicious and easy one-pot dish.
The recipe is adapted from Olive magazine (December, 2015).
Ingredients:
1 large onion, sliced
200 g lean lamb meat, diced
1 tsp ground cumin
1/2 tsp green cardamom powder (or 2 pods, crushed)
150 g bulgur wheat
500 ml chicken stock
160 g baby spinach
plain natural yogurt to serve (optional)
season to taste
Method:
Heat some oil in a deep frying pan or wok, add the onions with a pinch of salt and fry for 10 minutes, stirring, until they're turning golden brown and caramelized.
Add the lamb and fry for 5 minutes until browned all over.
Add the spices and fry for another minute, then pour in the stock.
Cover and simmer on low heat for 1 - 1 1/4 hours or until the meat is tender and cooked through.
Add spinach and stir until wilted.
Stir in the bulgur wheat and cook for 15 minutes until the stock has been absorbed and the bulgur wheat is tender (add some more stock or water if needed).
Season by taste with salt and black pepper, serve hot with a splash of yogurt.
Bon Appetit!
