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
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
To print
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