Lamb and Bulghur Pilaf

Lamb and Bulghur Pilaf


11 people made this

You are sure to enjoy this take on Moroccan lamb pilaf. Boneless lamb meat, celery, bulghur and onion are graced with hints of cinnamon and allspice.


Serves: 6 

  • 2 tablespoons vegetable oil, divided
  • 750g boneless lamb stew meat cut into 1cm strips
  • 1/2 teaspoon Greek-style seasoning
  • 1 onion, chopped
  • 2 stalks celery, minced
  • 1 cup bulghur
  • 1 1/2 cups (375ml) chicken stock
  • 1 pinch ground cinnamon
  • 1 pinch ground allspice
  • 1/4 cup raisins
  • 1/4 cup slivered almonds

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Heat 1 tablespoon of oil in a large frypan over medium high heat. Season lamb strips with Greek seasoning and saute in oil until browned. Remove from frypan and set aside.
  2. Reduce heat to medium and heat remaining tablespoon of oil. Saute onion and celery until soft, then add bulghur and continue cooking, stirring often, for an additional 5 minutes.
  3. Stir in reserved lamb, stock, cinnamon and allspice. Reduce heat to low and simmer for 15 to 20 minutes, covered, until liquid has been absorbed. Garnish with raisins and almonds and serve.

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