Cracked Wheat with Spicy Lamb

Kuzulu bulgur pilavı

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Preparation info

  • Difficulty

    Medium

  • Serves

    3-4

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

This spicy dish from central and eastern Anatolia is delicious on its own or as part of a meat course. This particular recipe from Kayseri also works well with kuskus (couscous). Chopped spinach is sometimes added to the pan with the meat at the end of the recipe.

Ingredients

  • 12 oz/350 g bulgur
  • 8 oz/225 g shoulder of lamb, cubed
  • 1 onion, chopped
  • 2 tablespoons kuyrukyağı (sheep’s tail fat), clarified or ordinary butter
  • 1 teaspoon tomato purée
  • 1 pint/600 ml lamb stock or water
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kırmızı biber
  • salt

Method

  • Wash and drain the bulgur. Soften the onion in the fat and stir in the bulgur with the tomato purée. Pour over the stock or water, season with a little salt and bring the liquid to the boil for 1-2 minutes. Reduce the heat and simmer until almost all the liquid has been absorbed. Remove from the heat, cover with a dry dish-towel, place the lid down tightly, and leave to steam for 15-20 minutes.
  • Toss the ehunks of lamb in the spices. Heat a wide, shallow pan and fry the meat quickly in its own juices until almost done. Tip the bulgur into the pan with the meat and cook them together for a few minutes. Serve hot with yogurt.