Lamb With Almonds and Cranberry Bulgur

  • Difficulty: Basic
  • 20 minutes
  • 2 servings

The secret to cooking lamb is perfect seasoning to bring out the deep, yummy flavors. Spice things up by adding turmeric, nutmeg and some pepper for good measure. Bulgur can be bland sometimes, but not if you add almonds and dried cranberries, for that extra texture in the wheat. And now, for our one final trick: after you fry the lamb, don’t get rid of the fat! Add some heavy cream to make a white sauce for the dish.

Ingredients Needed for Lamb With Almonds and Cranberry Bulgur

2 tablespoons of vegetable oil
¼ cup almond s, crushed
¼ cup peanut
¼ cup dried cranberry
½ cup bulgur, cooked
12 ounces of lamb leg, cut into pieces
2 ounces of butter
pepper
½ teaspoon turmeric
½ teaspoon nutmeg
½ cup heavy cream

How to Cook Lamb With Almonds and Cranberry Bulgur

  1. Heat 1 tablespoon of vegetable oil in a skillet.
  2. Throw in the almonds, peanuts, and dried cranberries.
  3. Stir and cook them for about 1 minute.
  4. Add the cooked bulgur, mix, and cook them together.
  5. Take another skillet and heat the remaining vegetable oil.
  6. Add the lamb leg chunks and fry them for about 5-7 minutes.
  7. Add the butter.
  8. Season with pepper, turmeric, and nutmeg and fry the meat for a few more minutes while stirring constantly.
  9. Remove the lamb leg chunks from the skillet.
  10. Keep the skillet on heat and add the heavy cream in the remaining fat. Simmer until the sauce thickens, about 3-4 minutes.
  11. Drizzle the fried lamb with the creamy white sauce and serve with almond and cranberry bulgur.

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