Lamb Casserole with Bulgur and Pine Nuts
⏳ Time
1 hour 40 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Lamb casserole with bulgur and pine nuts
Ingredients
- Onion - 2 heads
- Olive Oil - 5 tablespoons
- Rack of Lamb - 24.7 oz
- Salt - to taste
- Ground Cinnamon - 1 teaspoon
- Ground clove - 1½ teaspoons
- Ground Black Pepper - 1 teaspoon
- Pistachios - ⅓ cup
- Bulgur - 6.3 oz
Step by Step guide
Step 1
Divide the ground lamb into 2 portions — 250 g and 450 g.
Step 2
For the filling, sauté the finely chopped onion (1 head) in a heavy saucepan over low heat for 8-10 minutes. Add 250 g of ground lamb, allspice (½ teaspoon), salt (½ teaspoon), cinnamon (¼ teaspoon), black pepper (¼ teaspoon), and stir-fry for 5 minutes, constantly mixing to avoid lumps. Remove from heat and mix with pine nuts.
Step 3
Rinse the bulgur twice and let it sit in water for 10 minutes. Drain through a sieve and place in a bowl.
Step 4
Finely chop the second onion (it's best to do this using a food processor) and mix it with the second portion of ground lamb (450 g), allspice (1 teaspoon), salt (1 teaspoon), cinnamon (½ teaspoon), and black pepper (½ teaspoon). Add the bulgur and mix thoroughly with your hands.
Step 5
Grease a baking dish with olive oil. Spread half of the bulgur mixture on the bottom. Level it with a spoon or spatula. Then evenly distribute the filling mixture (with sautéed lamb and pine nuts) on top. Finally, layer the remaining lamb and bulgur mixture as the third layer. Carefully smooth the top layer and brush with olive oil.
Step 6
Place the dish with lamb in a preheated oven at 374°F on the middle rack. Bake until fully cooked (about 35-40 minutes).
Step 7
Let the finished casserole cool slightly (5 minutes) and serve, cutting into pieces like a pie. Serve with Greek yogurt or tzatziki as a sauce.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.