Lamb, Bulgur & Sumac Skillet
Dinner · Turkish · Ready in 15 min · Serves 2
Lamb browned with onion, then bulgur and tomatoes steamed through in the same pan and sharpened with sumac. One skillet, fifteen minutes, no rice to watch.
Per serving
- Calories
- 604
- Protein
- 31 g
- Carbs
- 57 g
- Fat
- 28 g
- Fibre
- 13 g
Vitamins and minerals, % of a day’s needs
- Iron31%
- Vitamin D1%
- B12125%
- Zinc55%
- Magnesium35%
- Omega-326%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 230 g Lamb
- 120 g Bulgur wheat
- 200 g Canned tomatoes
- 80 g Onion, finely chopped
- 2 tsp Sumac
- 1 tsp Cumin
- 15 g Fresh parsley, chopped
- 1 tbsp Olive oil
- 1 tsp Black pepper
Method
- 1
Heat 1 tbsp olive oil in a deep skillet over medium-high heat and fry the 230g lamb with 80g finely chopped onion for 4 minutes, breaking the meat up, until browned.
- 2
Stir in the 120g bulgur wheat, 200g canned tomatoes, 1 tsp cumin, 1 tsp black pepper and 250ml of water.
- 3
Bring to the boil, then cover and cook over low heat for 6 minutes until the bulgur has drunk the liquid and is tender to the bite.
- 4
Take the skillet off the heat, fork through 2 tsp sumac and the 15g of chopped parsley, and serve straight from the pan.
