Spicy Turkish One-Pot Bulgur Pilaf with Lamb

👨‍🍳 How to Make Spicy Turkish One-Pot Bulgur Pilaf with Lamb

Heat olive oil in large, deep skillet or Dutch oven over medium-high. Add ground lamb, cook until browned, 4 minutes.
Stir in onion and bell pepper. Sauté 2 minutes until softened.
Add bulgur, cumin, coriander, red pepper, and salt; cook 1 minute, stirring often.
Add tomatoes and beef broth. Stir well and bring to boil.
Reduce heat, cover, and simmer for 10-12 minutes until bulgur is tender and liquid is absorbed.
Stir in parsley and lemon juice and fluff before serving.

Prep Ahead: You can prepare ingredients the night before and cook fresh.
Storage: Store leftovers in an airtight container for up to 3 days.
Substitutions: Feel free to swap vegetables or proteins based on preference.
Cooking Time: Adjust cooking time based on your equipment and preferences.

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.