In this recipe, lamb pieces are seared in careful batches so they brown rather than steam, then the bulgur cooks right in the same pot with the meat's own juices. Two critical stages — searing the meat properly and not stirring the bulgur too soon — make this whole-grain stew a genuinely demanding one.
Sear the lamb in olive oil over high heat in batches, without crowding the pot, for 8 minutes until browned on all sides; adding it all at once makes it steam instead of brown.
In the same pot, soften the chopped onion in the fat left by the meat for 5 minutes.
Stir in the tomato paste and cook briefly, then add the grated tomato and chopped pepper and cook for a total of 7 minutes.
Return the seared meat to the pot, add the bulgur, salt, pepper and cumin, then pour in 2 cups of hot water.
Cover and simmer over low heat for 30 minutes, until the meat is tender and the bulgur has absorbed the liquid; stirring too early turns the bulgur mushy, so leave the lid on for the first 15 minutes.
Remove from the heat and let it steam, covered, for 5 minutes before serving.
Stirring the bulgur too early turns it mushy — leave the lid on for the first 15 minutes. Allergens: contains bulgur (gluten).
If you use beef instead of lamb, extend the cooking time by 10 minutes — beef takes longer to become tender.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.