For this dish, diced lamb is seared in batches so it browns without releasing its juices. Bulgur is then cooked in the same pot with the meat juices. Searing the meat correctly and waiting to stir the bulgur are two key steps that make this hearty whole-grain stew a more advanced recipe.
Sear the lamb cubes in olive oil over high heat in batches, without letting them touch, for 8 minutes, until browned on all sides. If you crowd the pot, the meat will release its juices and boil instead of browning.
In the same pot, cook the chopped onion in the fat left by the meat for 5 minutes.
Cook the tomato paste briefly, then add the grated tomato and chopped pepper. Cook for a total of 7 minutes.
Return the seared lamb to the pot. Add the bulgur, salt, black pepper, and cumin, then pour in two 200 ml measures of hot water.
Cover and cook over low heat for 30 minutes, until the lamb is tender and the bulgur has absorbed the water. The bulgur can become mushy if stirred too early, so leave it undisturbed for the first 15 minutes.
Remove from the heat and let stand, covered, for 5 minutes before serving.
If stirred too early, the bulgur may turn mushy. Leave the lid closed for the first 15 minutes. Allergen: Contains gluten from bulgur.
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