Bulgur Pilaf with Lamb

Ingredients

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

• 1/4 cup butter
• 1/2 pound lamb, chopped
• 2 onions, chopped
• 2 cups coarse bulgur, rinsed and drained
• 4 large tomatoes, peeled and chopped
• 3 cups chicken broth
• salt to taste

Directions

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

1. Melt the butter in a large heavy pot over medium heat.

2. Add the chopped lamb and cook, stirring, for about 8 minutes until browned on all sides and cooked through to at least 145°F (63°C) in the thickest part, then rest 3 minutes before chopping if needed.

3. Add the chopped onions and cook for about 5 minutes, stirring, until soft and lightly golden.

4. Stir in the chopped tomatoes and cook for about 5 minutes until they break down and release their juices.

5. Add the rinsed and drained bulgur and stir for 2 minutes so the grains are coated and warmed.

6. Pour in the chicken broth and season with salt to taste. Bring to a boil.

7. Reduce the heat to low, cover the pot, and simmer for about 15 minutes until the bulgur has absorbed the liquid and is tender.

8. Remove from the heat, keep covered for 10 minutes, then fluff with a fork and serve warm.