A rich and tangy dish blending fermented yogurt, tender lamb, and hearty bulgur wheat, perfect for family gatherings. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, cumin, coriander, turmeric, black pepper, and salt. Cook for another 2 minutes until fragrant.
Add the lamb chunks to the pot, browning them on all sides for about 10 minutes.
Pour in the water, bring to a boil, then reduce to a simmer. Cover and cook for about 1.5 hours, or until the lamb is tender.
While the lamb is cooking, rinse the bulgur wheat under cold water until the water runs clear. Place it in a bowl and cover with 1 cup of water. Let it soak for 30 minutes.
Once soaked, drain any excess water and mix the bulgur with the plain yogurt in a separate bowl, stirring until well combined.
Once the lamb is tender, remove it from the pot and set aside. If desired, thicken the stew by simmering uncovered for an additional 15 minutes.
To serve, spread the yogurt-bulgur mixture on a large serving platter. Top with the lamb pieces and drizzle some of the stew liquid over the top.
Garnish with chopped mint and toasted pine nuts before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
0 servings
1 plate
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.