Bulgur with Seasoned Lamb
Prep time
Cook time
Total time
This lamb dish, with seasoned bulgur and sweet onions, brings back memories from my grandmother's house.
Recipe type: Great Grain, Rice, and Bean Dishes
Serves: 8 cups
Ingredients
- 2 (1[1/2]-lb.) lamb shanks
- 8 cups water
- 2 large yellow onions, chopped
- 2 bay leaves
- 1 (3-in.) cinnamon stick
- 3 whole cloves
- 2 tsp. salt
- 3 TB. extra-virgin olive oil
- 1 (16-oz.) can chickpeas, rinsed and drained
- [1/2] tsp. cinnamon
- [1/2] tsp. allspice
- 1 tsp. ground black pepper
- 2 cups bulgur wheat, grind #2
Instructions
- In a pressure cooker over medium heat, add lamb shanks, water, half of yellow onions, bay leaves, cinnamon stick, cloves, and 1 teaspoon salt. Bring to a simmer, skimming off any surface foam, and cook for about 10 minutes.
- Reduce heat to low, cover, and cook for 30 minutes.
- Release pressure from the pressure cooker, and let cool for about 30 minutes before removing the lid.
- Transfer lamb shanks to a plate, and set aside until cool enough to handle. Remove bones from shanks, and cut meat into bite-size pieces.
- Remove and discard bay leaves and cinnamon stick from lamb broth in the pressure cooker.
- In a large 3-quart pot over medium heat, heat extra-virgin olive oil. Add remaining half of yellow onions, and cook for 5 minutes.
- Add chickpeas, lamb chunks, cinnamon, allspice, black pepper, remaining 1 teaspoon salt, and 4 cups lamb broth from the pressure cooker, and simmer for 5 minutes.
- Add bulgur wheat, and cook for 2 minutes. Remove from heat, cover, and let sit for 5 minutes. Uncover, fluff bulgur with a fork, cover, and let sit for 5 more minutes. Serve warm.
Notes
Tasty Tip
If you're not a fan of lamb, you can replace it with chicken drumsticks instead.
If you're not a fan of lamb, you can replace it with chicken drumsticks instead.
Nutrition Information
Serving size: 1 cup Calories: 423 Fat: 25g Saturated fat: 10g Carbohydrates: 20g Sodium: 782mg Fiber: 4g Protein: 30g Cholesterol: 93mg