Yarma Pilaf (Coarse Bulgur Pilaf with Lamb)

🛒 Ingredients

• Lamb (boneless, diced) 100 g · 250 kcal
• Coarse Bulgur (Yarma/Dzedzadz) 190 g · 210 kcal
• Chickpeas (canned, drained) 60 g · 98 kcal
• Onion 50 g · 20 kcal
• Tomato paste 8 g · 6 kcal
• Olive oil 8 g · 68 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced lamb and brown it on all sides, then remove and set aside.
2. Add chopped onion to the same pot and sauté until softened and translucent, about 5-7 minutes.
3. Stir in tomato paste and cook for 1 minute, then return the browned lamb to the pot.
4. Add coarse bulgur and chickpeas to the pot, stir well, then pour in enough hot water or broth to cover the ingredients by about an inch. Season with salt and pepper.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 60-70 minutes, or until the lamb is very tender and the bulgur has absorbed most of the liquid. Stir occasionally.
6. Remove from heat and let it rest, covered, for 10-15 minutes before serving. Garnish with fresh herbs if desired.