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Categories:
butter onions salt lamb shoulder bay leaves ground cinnamon ground allspice ground cumin tomatoes chicken parsley lemon wedges
Viewed: 55 - Published at: 3 years agoIngredients
- 6 tablespoons (3/4 stick) butter or extra virgin olive oil
- 2 large onions, chopped
- Salt and black pepper to taste
- 1 pound boneless lamb shoulder or leg, cut into 1-inch cubes
- 2 bay leaves
- 1/2 teaspoon ground cinnamon
- Pinch of ground allspice
- 1 teaspoon ground cumin
- 3 cups cored and chopped tomatoes (canned are fine; dont bother to drain)
- About 2 cups chicken, beef, or vegetable stock, preferably homemade (page 160 or 162), or water, warmed
- 1 1/2 cups medium or coarse bulgur
- Chopped fresh parsley leaves for garnish
- Lemon wedges for serving, optional
Method
- Put 4 tablespoons (1/2 stick) of the butter in a large skillet or flameproof casserole with a lid and turn the heat to medium.
- When the butter melts, add the onions, a large pinch of salt, and some pepper and cook, stirring occasionally, until the onions are quite soft, about 10 minutes.
- Add the meat, bay leaves, and spices and cook, stirring, until everything is well combined.
- Add the tomatoes, stock, and (unless your stock is salty) some more salt and pepper.
- Cover, adjusting the heat so the mixture simmers.
- Cook for about 30 minutes, until the meat is nearly tender.
- Stir in the bulgur, cover again, and cook until the grain is nearly tender, about 15 minutes.
- At this point most of the liquid should be absorbed.
- If the mixture is dry and the grain not fully cooked, add some boiling water and cook for a few minutes more; if it is wet, uncover and raise the heat a bit to boil out the excess.
- Stir in the remaining butter.
- Turn off the heat and let sit for 15 minutes more.
- Taste and adjust the seasoning, garnish, and serve with the lemon if you like.
- In step 2, substitute ground lamb (or beef).
- Add the bulgur along with the tomatoes and stock and finish as in step 3.
- (You may skip the final resting period.)
- In step 2, omit the meat and add 1 1/2 to 2 cups cooked chickpeas.
