Lamb with bulgar wheat

Today's recipe is one of my favourites from 'Fish & Figs' Recipe Book by Jacques Fricker & Dominique Laty. So simple to make and tastes wonderful.

Serves 6


You will need:-

750g diced lamb
250g bulgar wheat
3 tablespoons of olive oil
4 onions, halved and finely sliced
1 teaspoon of ground cinnamon
1 teaspoon of ground cumin
6 whole cloves
6 cardamon pods crushed
1 bay leaf
1/2 pint natural yogurt
pinch of paprika
3 garlic cloves
125g black olives
125 ml lemon juice
salt and pepper
Mint leaves to garnish


Soak the bulgar wheat in a bowl of water overnight, or for at least 4 hours.

Heat oil in large pan and cook onions until browned.

Add cinnamon, cumin, cloves, crushed cardamon and bay leaf and mix well.

Add the meat, yogurt, paprika, unpeeled garlic and olives, season with salt and pepper, cover and simmer for 15 minutes. (Depending on the quality of the lamb you may need to cook for up to 1 hour to ensure meat is tender)

Cover the meat with the drained bulgar wheat and pour over the lemon juice, cover the pan and cook for a further 5 minutes.

Sprinkle with chopped mint leaves and serve with side salad.