Bite of Hope Logo Hope Clinic
Donate

Lunch/Dinners

Spiced Lamb and Bulgur Pilaf

TIME

50 min

DIFFICULTY

Medium

SERVINGS

6

CALORIES

531 kcal

CARBS

43 g

PROTEIN

35 g

FAT

25 g

Z Spiced Lamb and Bulgur Pilaf

About this recipe

This hearty lamb and bulgur pilaf combines tender seared lamb with nutty bulgur, spinach, tomato, warm spices, and fresh mint. Inspired by the flavors of Eastern Mediterranean and Middle Eastern cooking, it is savory, aromatic, and satisfying, with a balanced combination of protein, whole grains, and vegetables.

WHY YOU’LL LOVE IT

Rich in protein and whole grains Warm aromatic spices and fresh mint A hearty meal with Eastern Mediterranean-inspired flavors

Ingredients

  • 2 lb (907 g) boneless lamb leg steaks
  • 10 oz (283 g) dry bulgur wheat
  • 2 medium red onions (about 220 g), finely chopped
  • 4 garlic cloves (about 12 g), thinly sliced
  • 4 tbsp (64 g) tomato paste
  • 3 oz (85 g) fresh spinach
  • 1 tbsp (15 ml) extra-virgin olive oil
  • 1½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp ground cinnamon
  • ½ tsp fine salt, or to taste
  • ¼ tsp freshly ground black pepper
  • 1½ cups (360 ml) hot water or low-sodium stock
  • 2 tbsp (about 10 g) chopped fresh mint

Preparation

  1. Heat the olive oil in a large, deep skillet or sauté pan over medium heat. Add the red onion and cook for 5–6 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute.
  2. Stir in the tomato paste, cumin, coriander, smoked paprika, and cinnamon. Cook for 1 minute, stirring constantly, until the spices are fragrant.
  3. Add the dry bulgur and stir to coat it with the tomato and spice mixture. Pour in the hot water or low-sodium stock, bring to a gentle boil, then reduce the heat to low. Cover and cook for about 15 minutes, or until the bulgur is tender and the liquid has been absorbed.
  4. Stir in the spinach and half of the chopped mint. Season with salt and black pepper. Remove from the heat, cover, and let stand for 5 minutes.
  5. Meanwhile, pat the lamb steaks dry and season lightly with salt and black pepper. Heat a separate skillet over high heat and sear the lamb for about 2 minutes on the first side.
  6. Reduce the heat to medium, turn the lamb, and cook for another 3–4 minutes, or until it reaches your preferred doneness. Transfer to a board and let rest for 3–5 minutes before slicing.
  7. Fluff the bulgur with a fork and divide it among six plates. Slice the lamb against the grain and arrange it over the bulgur.
  8. Garnish with the remaining fresh mint and serve immediately.

Tips

  • Slice the lamb against the grain for a more tender bite.
  • Do not overcook the bulgur; it should be tender but still slightly firm.
  • Let the lamb rest before slicing so it retains more of its juices.
  • If the bulgur is still firm after the liquid has been absorbed, add a small splash of hot water, cover, and cook for a few more minutes.

Other Great Recipes: