One-Pot Turkish-Style Lamb Bulgur Pilaf

Updated at: Thu, 17 Aug 2023 02:43:25 GMT

Step 1

This recipe takes around 5 min [10 min] to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg. Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Step 2

Preheat the oven to 220°C/ 200°C (fan)/ gas 7. Boil half a kettle. Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a medium-high heat. Chop the tomatoes into wedges

Step 3

Add the lamb mince to the dish with the dried oregano, bay leaf[ves] and baharat and cook for 1-2 min, breaking the mince into rough, large chunks until very lightly browned all over

Step 4

Meanwhile, deseed the sweet pointed pepper[s] and slice into rings. Add the pepper rings and tomato wedges to the dish, season with a pinch of salt and give everything a good stir. Put the dish in the oven, uncovered, for an initial 15 min

Step 5

Dissolve the beef stock mix and tomato paste in 250ml boiled water and set aside for later – this is your tomato stock. Use this time to clear up, set the table, have a cup of tea or simply chill!

Step 6

After an initial 15 min, remove the dish from the oven and stir through the bulgur wheat and tomato stock. Cover with a lid and return the dish to the oven for 15 min further – this is your Turkish-style lamb bulgur pilaf. Strip the mint leaves from their stems and chop them finely, discard the stems

Step 7

After 15 min, remove the dish from the oven and leave to stand (keep the lid on!) for 10 min further. Tip: This will help to make the bulgur fluffy! To serve, fluff the Turkish-style lamb bulgur pilaf with a fork. Dollop the natural yoghurt over the top and scatter the chopped mint all over. Sprinkle over the ground sumac. Let everyone dig in!

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