Bulgur Pilaf with Lamb
150gr rinsed and drained large grain Bulgur
200gr diced Lamb
1 medium diced Tomato
2 tablespoons of chopped tinned tomato
1 sliced Onion
1 sliced Cubanalle or Long Green Pepper2 tablespoons of Butter
2 tablespoons of Olive Oil
2 x 240ml Warm Water
Pinch of Salt
Pinch of Pepper
How to prepare
This recipe makes 2 servings.
Brown the lamb then add 240ml of warm water and simmer until the lamb is tender.
Add the butter, tomato, tinned tomato, 240ml warm water, salt and pepper and bring to a boil.
Stir in the bulgur, cover, reduce the heat to low and cook until all the water has evaporated.
Allow the pilaf to stand for 5 minutes.
In the meantime slightly caramelise the sliced onion and pepper in the olive oil.
Toss the onion with pilaf and serve.
The Turkish name for this dish is Etli Bulgur Pilavi
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