Lamb Lover's Pilaf

Ingredients

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

• 2 tablespoons vegetable oil, divided
• 1 1/2 pounds boneless lamb stew meat cut into 1/2 inch strips
• 1/2 teaspoon Greek-style seasoning
• 1 onion, chopped
• 2 stalks celery, minced
• 1 cup dry bulgur wheat
• 1 1/2 cups chicken broth
• 1 pinch ground cinnamon
• 1 pinch ground allspice
• 1/4 cup raisins
• 1/4 cup slivered almonds

Directions

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

1. Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Add the lamb strips and Greek-style seasoning and cook 4 minutes, stirring, until browned on the outside.

2. Cook the lamb until the thickest pieces reach 145°F (63°C) on an instant-read thermometer, then rest for 3 minutes. Transfer to a plate, keeping any juices.

3. Heat the remaining 1 tablespoon of oil in the same skillet over medium heat. Add the chopped onion and minced celery and cook 5 minutes until softened.

4. Stir in the bulgur wheat, ground cinnamon and ground allspice and toast for 1 minute.

5. Add the chicken broth and raisins and bring to a boil. Reduce the heat to low, cover and simmer 10 minutes until the bulgur is tender and the liquid is absorbed.

6. Stir the lamb and its juices back into the pilaf and cover for 2 minutes to heat through.

7. Toast the slivered almonds in a dry small skillet over medium heat for 2 to 3 minutes, stirring, until golden. Sprinkle over the pilaf and serve.