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Ga verder op eigen risico

Coarse Bulgur Pilaf with Lamb

A firm bite

Fortunately, bulgur is becoming increasingly popular in Europe. It has all the beneficial properties of wheat and is easy to prepare. Add a piece of wonderful lamb (for many a culinary discovery). Enjoy! Here you will find the best recipe

50 min.
4 p.
mild

Time to get started

  • Rinse the currants and soak them in hot water.
  • Chop the onion into large pieces and fry briefly in a pan with some butter.
  • Add the pieces of lamb and fry them.
  • Add some salt and pepper and a pinch of allspice.
  • Add boiling water as soon as the meat is a light grey-pink to cover everything by 2 cm.
  • Bring to the boil (optionally with some salt).
  • Cook the meat for about 50 minutes until tender and done. Keep adding boiling water when it has evaporated. Also be mindful of how it tastes.
  • When the meat is cooked, remove the pan from the stove.
  • Use a sieve to pour the meat juices into another pan. A total of approx. 600 ml is required - add boiling water if necessary and season with a beef stock cube or salt, pepper, allspice and paprika powder.
  • Add the rinsed coarse bulgur when you have brought the meat stock to the boil. Allow the bulgur to absorb the lamb juice over a low heat.
  • Mix in the currants.
  • Leave to cook for a while and add a knob of butter if necessary.
  • Serve the bulgur in a large bowl, put the lamb around the edge of it and garnish with some chopped parsley.
  • Suggestion: delicious with a tomato salad.

Your shopping list

  • 750 g boneless lamb (in 2 cm cubes)
  • 400 g Miras Pilavlik bulgur coarse
  • 1 onion
  • 50 g Miras currants
  • 1½ tbsp butter
  • 4 tbsp Miras olive oil
  • 600 ml lamb stock
  • Miras allspice
  • Miras paprika powder
  • Miras black pepper
  • water

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