Chickpea and Bulgur Lamb Chops

  • Difficulty: Difficult
  • 2 hours and 20 minutes
  • 5 servings

Lamb – it’s a love it or hate it type of meat. We love it, so we fried a few lamb chops, then cooked them in a flavorful mix of onion, sumac, salt, pepper, garlic, and vegetable stock. We separately cooked the chickpeas and bulgur, together with onion, red bell pepper, dried red currants, paprika, and curry powder. At the end, we brought in the chops and baked the whole thing.

Ingredients Needed for Chickpea and Bulgur Lamb Chops


Frying the lamb chops:

¼ cup vegetable oil
10 small-sized lamb chops, approx. 150 grams each
salt
pepper

Cooking the lamb chops in stock:

1 onion, chopped
½ teaspoon sumac
1 teaspoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
1 cup vegetable stock
7 garlic cloves, cracked
1 cup water

Cooking the chickpeas and bulgur:

1 tablespoon vegetable oil
1 onion, chopped
1 teaspoon paprika powder
8 ounces of chickpea
1 red bell pepper, chopped
salt
14 ounces of bulgur
1 cup water
1 teaspoon curry powder
1 tablespoon dried redcurrant
pepper

How to Cook Chickpea and Bulgur Lamb Chops

  1. Frying the lamb chops:
    Heat the vegetable oil in a large skillet over medium-high heat.
  2. Add the lamb chops, salt, and pepper and cook the meat on both sides until it turns golden brown. Set the chops aside.
  3. Cooking the lamb chops in stock:
    Chop the onion and add it to the same skillet. Cook the onion over low heat, while stirring, until it starts getting tender.
  4. Add the sumac, salt, and pepper and stir a bit.
  5. Add the vegetable oil and the cooked chops. Cook and stir for a few minutes.
  6. Add the vegetable stock, cook and stir. Bring it to a boil.
  7. Crush the garlic cloves with the flat blade of a knife, then add them to the skillet. Add the water, cover and simmer for 15-20 minutes. Set aside.
  8. Cooking the chickpeas and bulgur:
    Heat the vegetable oil in a saucepan over low heat.
  9. Chop the onion and the red bell pepper. Add the onion, paprika powder, chickpeas, and red bell pepper to the saucepan. Cook, stirring often.
  10. Add some salt and the bulgur. Cook and stir a little.
  11. Add the water, curry powder, dried red currants, and pepper. Stir, cover and cook until the water is gone. The whole process of cooking the chickpeas and bulgur should last about 1 hour.
  12. Add the bulgur mixture to a baking dish in an even layer, then add the cooked lamb chops on top, while also taking care to add some of the sauce resulted from the simmer.
  13. Bake in the oven for 30 minutes at 360⁰F/180⁰C.
  14. Garnish with fresh parsley.

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