This lighter lamb and spinach bulgar wheat pilaf is ready in 30 minutes and packed full of flavour. We love a one pot - saves on washing up!
Ingredients
2 onions, sliced
oil, for frying
300g lean lamb leg (about 2 steaks), all fat removed and sliced
2 tsp ground cumin
4 pods cardamom, crushed
400g bulgar wheat
800ml chicken stock
200g spinach, large stalks discarded and roughly chopped
fat-free yogurt, to serve
Step by step
Fry the onions in 1 tsp oil and a pinch of salt in a non-stick pan for 10 minutes, until they’re turning golden and caramelised, then add the lamb and fry for 5 minutes, until brown all over. Add the spices and fry for another minute before adding the bulgar wheat. Stir, then add the stock and spinach and stir until wilted. Season and cover. Simmer on a very low heat for 8 minutes until the stock has been absorbed and the bulgar wheat is tender (add a splash more stock if the bulgar is sticking but not quite cooked through). Season with lots of black pepper. Serve with a dollop of yogurt, if you like.
