Spiced Lamb and Bulgur Pilaf

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.