Bulgur gratin with minced lamb

Ingredients for 4 servings:

• 250 g bulgur
• 500 ml vegetable stock
• 3 tbsp oil (sunflower oil)
• 500 g minced lamb
• 1 bunch of spring onions
• 2 tbsp parsley
• 200 g sour cream
• 2 tomatoes
• 200 g cheese (Gouda), grated
• Sea salt
• pepper
• chili

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Add the bulgur to the boiling vegetable broth and let it swell for about 10 minutes. Preheat the oven to 200°C (180°C fan-assisted). Grease a casserole dish with a little oil. Heat 2 tablespoons of oil in a pan and brown the minced meat well. Season with salt, pepper, and a little chili. Clean the spring onions and slice them into thin rings. Clean the mushrooms and slice them thinly. Add both to the minced meat and simmer for 5 minutes. Mix the bulgur with the meat and mushroom mixture and add to the casserole dish. Mix the parsley with the sour cream and season with salt and pepper. Pour over the bulgur. Remove the stems from the tomatoes and cut them into eighths. Arrange them over the casserole and sprinkle with cheese. Bake the gratin in the oven for about 20 minutes.