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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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From Tunisia: Mediterranean Cuisine published by Konemann. A delicious casserole-type dish. You can substitute the lamb with another meat of your choice. Ingredients:
1 1/4 lbs lamb shoulder |
6 teaspoons ground turmeric |
3 1/2 tablespoons ground paprika |
4 garlic cloves, crushed |
7 tablespoons olive oil |
2 onions, thinly sliced |
4 teaspoons tomato paste |
12 ounces garbanzo beans, drained |
1 1/2 cups bulgur wheat |
1/4 cup peas (fresh or frozen) |
4 green chilies, diced |
Directions:
1. Cut the lamb into 1/2 inch cubes.
2. Place into large pot. Add olive oil and seasonings. Mix until spices are well distributed.
3. Add about 3 cups water, onion slices, tomato paste, and garbanzo beans. Bring to a boil.
4. When water begins to boil, add bulgur wheat, stir, cover, and cook 35 minutes. Check toward the end and add water if necessary.
5. If using frozen peas, add to pot and continue cooking until peas are defrosted.
6. If using fresh peas, add and remove from heat.
7. Add diced chiles.
8. Transfer to an oven-safe casserole dish and place under the broiler for 10 minutes.
9. Serve warm. This can be a meal in itself, or you can serve with some vegetables.
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