Bulgar Pilaf With Lamb and Dried Fruit

Cut the lamb into 1 inch cubes, salt and pepper it, and mix well.

Dice the onion. Cut the carrot into 1/4″ cubes. Dice the Turkish apricots.

Heat up several Tablespoons of oil in a large pot (at least 5 quart size or bigger). Put the onions in and cook until translucent.

Add the lamb and the carrot and fry everything up while stirring frequently until the lamb has changed color on all sides.

Add the tomato paste and the turmeric and mix well. Add the stock, apricots and currants. Cover and simmer for about 20 minutes.

Add the bulgar wheat in an even layer on top of the mixture in the pot (do not mix it in), making sure all of it is at least touching the broth in the pot. If not, add a little hot water. The bulgar should not be submerged deep in the liquid, but just enough so all of it is moist. Cover the pot and let it simmer for 10-15 minutes. After that, using a long utensil (I use the long, dowel-like handle of my wooden mixing spoon) poke deep holes in the bulgar and the meat, all the way to the bottom of the pot, so any left over liquid can cook out. Cook covered for another 5 minutes, or until the bulgar is done and all the liquid is cooked off. While it’s cooking, check from time to time, to make sure nothing is burning. If the pot cooks dry before the bulgar is completely cooked, add a little water, trying to not disturb the bulgar on top too much. It may look like there is no liquid left in the pot, but there may be some on the bottom. So it’s worth checking before any water is added.

When bulgar is tender and the liquid is all cooked off, take the pot off the heat. Cut the stick of butter into several pieces and push those pieces into the cooked dish and let it melt. After the butter melts, mix everything up well and serve.

Enjoy!

P.S. I have also made this with chicken instead of lamb, and it was good. The reason I prefer lamb here is the nice contrast that the lamb flavor provides to the sweetness of the dried fruit.