Lamb and Bulgur Soup

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon olive oil
• 3/4 pound lamb shoulder with bones, cut into pieces
• 1 small onion, diced
• 2 cloves garlic, chopped
• 2 cinnamon sticks
• 1 cup canned garbanzo beans, drained
• 1 (14.5 ounce) can whole peeled tomatoes with juice
• 1/4 cup bulgur (cracked wheat), uncooked
• 7 cups water
• salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried mint

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium-high heat. Brown the lamb pieces on all sides, about 6 minutes.

2. Add the diced onion and cook until softened, about 4 minutes. Stir in the chopped garlic and cook 1 minute more.

3. Add the water, cinnamon sticks and browned lamb. Bring to a boil, skim off any foam, then reduce to a gentle simmer, cover and cook 30 minutes.

4. Crush the whole peeled tomatoes with their juice by hand or with a spoon, then add them to the pot with the drained garbanzo beans. Simmer uncovered 10 minutes.

5. Stir in the bulgur and simmer about 9 minutes, until the bulgur is tender.

6. Check that the thickest part of the lamb reaches at least 145°F (63°C), then rest the pieces 3 minutes. Lift out the lamb, remove the bones and shred the meat, then return it to the pot and discard the cinnamon sticks.

7. Stir in the dried mint, salt and pepper to taste, and simmer 1 minute. Ladle into bowls and top with the chopped parsley.