Olive Magazine
Casserole Dish filled with Lamb, Spinach and Bulgar Wheat Pilaf

Healthier lamb and spinach bulgar wheat pilaf

Published: December 21, 2015 at 10:33 am
loading...
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 6

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!

Nutrition:
NutrientUnit
kcal360
fat6.1g
saturates1.9g
carbs52.4g
fibre2.4g
protein22.7g
salt0.5g
Advertisement

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

Method

  • STEP 1

    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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content