Spiced Lamb Bulgur
Ingredients
- 600 gLamb shoulder (cut into 3cm cubes)
- 300 gBulgur wheat (rinsed)
- 2 pcYellow onion (finely chopped)
- 2 pcCarrot (sliced)
- 200 gcanned chickpeas (cooked and drained)
- 2 pcRound tomato (diced)
- 3 tbspExtra virgin olive oil
- 1 tbspRas el hanout
- 600 mlMineral water
- 1 pinchGray sea salt
- 1 tbspTomato paste
Method
Tender lamb chunks that pull apart easily, mixed with bulgur infused with a rich, spiced broth. The grains stay firm to the bite while the meat provides a melting texture and deep umami notes.
- 1
In a pot with smoking olive oil, brown the lamb cubes on all sides. We want a brown and crispy crust, where the juices concentrate.
- 2
Add the chopped onions and carrots. Sauté until the onions become translucent. Add the ras el hanout, tomato paste, and chopped tomatoes to release the aromas.
- 3
Deglaze with a little water, scrape the bottom to loosen the juices, then add water to cover. Cover and simmer over low heat until the meat is tender.
- 4
Pour the bulgur and chickpeas into the pot. The liquid should be level with the grain. Cook covered until completely absorbed. The bulgur should be swollen but remain well separated.
Frequently asked questions
How do you get this dish right?
- Don't stir the bulgur too much once added to keep the grains intact.
- If the broth reduces too quickly, add a splash of hot water to keep the cooking process going.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. The bulgur will absorb even more juice, making it excellent when reheated on low heat.
