Wheat Bulgur Stew with Ground Lamb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 lb ground lamb (ground beef works, but the flavor is different)1 onion, large chopped2 T vegetable oil1 clove garlic, minced (add another clove or two if you really like garlic)1 cup coarse wheat bulgur (I like coarse, but medium or fine will still work)28 oz diced / stewed / crushed tomatoes (1 large can) (If using fresh tomatoes, use 6-7 cups skinned and chopped)28 oz water (use empty tomato can) (If using fresh tomatoes, add water only if needed)2/3 tsp salt~ ~ ground pepper to taste
These are instructions for making the dish fast and easy in one pot. You can cook the meat separately and drain, etc. if you want to reduce some fat. But you will lose some flavor…
I like the meat to be a little chunky, so I don’t break it up too much. Add more or less salt/garlic/meat/tomatoes to customize to your liking.
Directions
1. Add oil to heated large saucepan / dutch oven. (You’ll need a lid for the saucepan later).
2. Add meat, salt and pepper. Break up and brown until it’s about half way done.
3. Add chopped onion on top of meat without stirring for a couple of minutes while the meat continues to cook and brown, then stir mixture until onions are translucent.
4. Add minced garlic and cook for about a minute.
5. Add tomatoes and water. Bring to a simmer, then reduce temperature and cover.
6. Stir occasionally, keeping heat to a slow simmer or less. Add more water if needed. Stir more frequently as it thickens, reducing temperature if needed. (The bulgur will tend to settle to the bottom and can burn if left too long.)
7. Cook about an hour until bulgur is soft. It’s OK to cook slowly even longer.
8. Adjust seasonings as necessary
Serving Size: Makes 10 1-cup servings
I like the meat to be a little chunky, so I don’t break it up too much. Add more or less salt/garlic/meat/tomatoes to customize to your liking.
Directions
1. Add oil to heated large saucepan / dutch oven. (You’ll need a lid for the saucepan later).
2. Add meat, salt and pepper. Break up and brown until it’s about half way done.
3. Add chopped onion on top of meat without stirring for a couple of minutes while the meat continues to cook and brown, then stir mixture until onions are translucent.
4. Add minced garlic and cook for about a minute.
5. Add tomatoes and water. Bring to a simmer, then reduce temperature and cover.
6. Stir occasionally, keeping heat to a slow simmer or less. Add more water if needed. Stir more frequently as it thickens, reducing temperature if needed. (The bulgur will tend to settle to the bottom and can burn if left too long.)
7. Cook about an hour until bulgur is soft. It’s OK to cook slowly even longer.
8. Adjust seasonings as necessary
Serving Size: Makes 10 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 312.2
- Total Fat: 20.3 g
- Cholesterol: 33.1 mg
- Sodium: 32.1 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 1.2 g
- Protein: 10.8 g
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