How to Make Spicy Turkish One-Pot Bulgur Pilaf with Lamb
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Heat olive oil in large, deep skillet or Dutch oven over medium-high. Add ground lamb, cook until browned, 4 minutes.
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Stir in onion and bell pepper. Sauté 2 minutes until softened.
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Add bulgur, cumin, coriander, red pepper, and salt; cook 1 minute, stirring often.
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Add tomatoes and beef broth. Stir well and bring to boil.
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Reduce heat, cover, and simmer for 10-12 minutes until bulgur is tender and liquid is absorbed.
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Stir in parsley and lemon juice and fluff before serving.
Pro Tips for Perfect Spicy Turkish One-Pot Bulgur Pilaf with Lamb
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of ground lamb, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Spicy Turkish One-Pot Bulgur Pilaf with Lamb?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Spicy Turkish One-Pot Bulgur Pilaf with Lamb?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for ground lamb?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.