Spiced Lamb Bulgur

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.

• Prep time: 20 min
• Cook time: 75 min
• Difficulty: Easy
• Calories: 1027
• Protein: 54 g
• Carbs: 86 g
• Fat: 46 g

Ingredients

• 600 g Lamb shoulder ( cut into 3cm cubes )
• 300 g Bulgur wheat ( rinsed )
• 2 piece Yellow onion ( finely chopped )
• 2 piece Carrot ( sliced )
• 200 g Chickpea ( cooked and drained )
• 2 piece Round tomato ( diced )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Ras el hanout
• 600 ml Mineral water
• 1 pinch Gray sea salt
• 1 tbsp Tomato paste

Instructions

1. Sear the meat

   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. Sauté the garnish

   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 and simmer

   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. Cooking the bulgur

   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.

Chef's tips

• 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.

Storage

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.