Meats & Main dishes > Lamb Recipes >
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Lamb and Spinach Pilaf
2 cups of canned beef broth, undiluted
1 cup of bulgur (cracked wheat), uncooked
1/4 teaspoon of salt
1 pound of lean ground lamb
1 cup of chopped onion
1/2 cup of raisins
1/2 cup of water
2 tablespoons of lemon juice
1/2 teaspoon of ground cinnamon
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of ground nutmeg
one 10 ounce package of fresh washed and trimmed spinach, chopped
Bring broth to a boil in a medium saucepan, add bulgur and 1/4 teaspoon of salt. Cover, reduce heat, and simmer 15 minutes or until bulgur is tender and liquid is absorbed. Set aside, and keep warm.
Cook lamb in a large Dutch oven over medium heat until browned, stirring until it crumbles. Drain and pat dry with paper towels.
Wipe drippings from Dutch oven with a paper towel.
Return lamb to Dutch oven, add onion, and next 7 ingredients. Bring to a boil, cover, reduce heat, and simmer 7 minutes. Add spinach, cover and simmer an additional 3 minutes or until spinach wilts.
Divide bulgur mixture evenly among 6 individual serving plates. Top each serving with 2/3 cup lamb mixture. Serve immediately. 6 servings |
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