Armenian Lamb & Bulgur Pilaf
Armenian dinner for one, on the table in 28 minutes. Roughly £2.10 a portion.
Per portion
Calories from protein 18%, carbs 29%, fat 53%. Estimated from the ingredients.
Roughly £2.10 a portion.
Method
- 1
Fry the onion and lamb mince with ½ tsp salt in a splash of oil over medium-high heat for 6 minutes, breaking up the mince, until browned with no pink left. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 2
Stir in the garlic, cumin and paprika for 30 seconds until fragrant, then add the chopped tomatoes, bulgur and 150ml water.
- 3
Cover and simmer for 10–12 minutes until the bulgur is tender and the liquid absorbed. Take off the heat and leave covered for 5 minutes, then fluff up with a fork.
- 4
Taste and season with salt and black pepper, then serve scattered with the parsley.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/armenian-lamb-and-bulgur-pilaf/
