Lamb Bulgur Pilaf

This lamb bulgur pilaf can be served instead of iskudheh karis, bulgar is more nutritious than rice it contains more fiber, this dish with with lamb makes a delicate aromatic dish and it is absolutely delicious.

Ingredients:

• 1 lb lamb with bones
• 2 tomatoes, chopped
• 2 cloves of garlic, chopped
• 1 tablespoon tomato paste
• 1 beef cube, Maggi
• ¼ cup cilantro, chopped
• 1 onion, chopped
• ¼ cup green pepper, chopped
• 2 green onions, chopped
• 1 ½ cups of bulgur/ cracked wheat
• 2 tablespoon vinegar
• Salt and pepper to taste
• 2 teaspoon ground cumin
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon cloves
• ½ inch ginger

Directions:

• In a large saucepan, add the meat, ginger, magi, salt and pepper and cover with water and cook on a medium heat until the meat is tender.
• In another saucepan brown the meat on a medium heat with a little oil. (Keep the stock we will be using it later.)
• Add the onions sauté until tender, add garlic and stir until fragrant. Add both tomatoes, spices and continue to cook for 5 minutes add a little stock if it gets dry.
• Now add the green pepper and the green onion cover and let it continue cooking few more minutes.
• Take the lamb out and place in a bowl cover and let it rest.
• Wash the bulgur and drain well, put the bulgur in the sauce and stir, add 2 cups of the stock.
• Cover and continue to cook on a low heat until the bulgur is tender.
  Serve with the lamb.