Bulgur with Seasoned Lamb

This lamb dish, with seasoned bulgur and sweet onions, brings back memories from my grandmother's house.

Nutritional info
per serving

Calories 423
Fat 25g
Saturated fat 10g
Carbohydrates 20g
Sodium 782mg
Fiber 4g
Protein 30g
Cholesterol 93mg

Bulgur with Seasoned Lamb

8 cups
Prep time: Cook time: Total time:


  • 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


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.

Tasty Tip
If you're not a fan of lamb, you can replace it with chicken drumsticks instead.

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