Coarse Bulgur Pilaf with Lamb

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.