- 1 cup 175gms coarse bulgar wheat
- 5 tablespoons olive oil
- 700g boneless stewing lamb cut into large cubes
- 1 onion finely chopped
- Half teaspoon dried thyme
- Half teaspoon dried rosemary
- Salt and pepper
- 1 cup tomato juice
- 500g pearl onions or shallots blanched
- Half teaspoon cayenne pepper
Put the bulgar wheat into a bowl, pour in 250 ml of water and set aside until it has absorbed all of the water. Meanwhile, heat the oil in a large pan. Add the meat and cook over medium heat, stirring frequently, for about 8 minutes until lightly browned all over.
At the chopped onion garlic, rosemary and thyme, season with salt and pepper, and cook stirring frequently for five minutes.
Pour in the tomato juice, add the onions, cover, and simmer, adding a little water if necessary, for 1 and a half hours, until the lamb and onions are tender.
At the bulgar wheat and simmer for 5 to 10 minutes more, then remove from the heat, and serve immediately.
Note that there is a more interesting Lebanese version of this dish!
From Velfas Greek Kitchen – pretty good and easy to make.