Bulgur Wheat with Leftover Lamb

Name: Bulgur Wheat with Leftover Lamb
Ingredients: 1 tablespoon raisins; 1 cup or more lamb broth or other meat stock thinned with water; 1/2 cup bulgur wheat; 1 tablespoon light olive oil; 1 small onion; 1 garlic clove, peeled and cut in thin slices; 4 or 5 medium mushrooms, roughly chopped; 4 or 5 chunks cooked lamb; 1/2 teaspoon ground cinnamon; Salt and freshly ground pepper; A handful of young spinach leaves or watercress; 1 tablespoon pine nuts

December 9, 2011

Here’s a dish I concocted when I had some leftover rare lamb from a roast. I had stripped most of the meat from the bone, but there was enough still clinging in the crevices to make a meaty broth, so I put the meat and the bone in a pot with an onion and a carrot, poured cold water over, and let it simmer for an hour or so. It made about 5 cups of lamb broth, most of which I stored in the freezer.

Recipe notes

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