BULGUR PILAF WITH MEAT

Bulgur Pilaf with Meat image

Yield makes 4 servings

Number Of Ingredients 13

6 tablespoons (3/4 stick) butter or extra virgin olive oil
2 large onions, chopped
Salt and black pepper to taste
1 pound boneless lamb shoulder or leg, cut into 1-inch cubes
2 bay leaves
1/2 teaspoon ground cinnamon
Pinch of ground allspice
1 teaspoon ground cumin
3 cups cored and chopped tomatoes (canned are fine; don't bother to drain)
About 2 cups chicken, beef, or vegetable stock, preferably homemade (page 160 or 162), or water, warmed
1 1/2 cups medium or coarse bulgur
Chopped fresh parsley leaves for garnish
Lemon wedges for serving, optional

Steps:

Put 4 tablespoons (1/2 stick) of the butter in a large skillet or flameproof casserole with a lid and turn the heat to medium. When the butter melts, add the onions, a large pinch of salt, and some pepper and cook, stirring occasionally, until the onions are quite soft, about 10 minutes.
Add the meat, bay leaves, and spices and cook, stirring, until everything is well combined. Add the tomatoes, stock, and (unless your stock is salty) some more salt and pepper. Cover, adjusting the heat so the mixture simmers. Cook for about 30 minutes, until the meat is nearly tender.
Stir in the bulgur, cover again, and cook until the grain is nearly tender, about 15 minutes. At this point most of the liquid should be absorbed. If the mixture is dry and the grain not fully cooked, add some boiling water and cook for a few minutes more; if it is wet, uncover and raise the heat a bit to boil out the excess. Stir in the remaining butter. Turn off the heat and let sit for 15 minutes more. Taste and adjust the seasoning, garnish, and serve with the lemon if you like.
Fast Pilaf with Meat
In step 2, substitute ground lamb (or beef). Add the bulgur along with the tomatoes and stock and finish as in step 3. (You may skip the final resting period.)
Bulgur Pilaf with Chickpeas
In step 2, omit the meat and add 1 1/2 to 2 cups cooked chickpeas.