Bulgur pilaf with lamb and yogurt

Ingredients for 2 servings:

• 250 g creamy yogurt, 3.5%
• 1 clove(s) garlic
• 1 dashes lemon juice
• salt and pepper
• 400 g lamb, from the rump
• ½ tsp cumin
• 1 onion(s)
• 2 pointed peppers
• 2 tomatoes
• 200 g bulgur, coarse
• 1 tbsp butter
• oil
• 1 pinch of mint, dried
• 1 tsp. Pul Biber
• 400 ml water
• 1 tbsp tomato-pepper paste
• 1 tbsp parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Season the yogurt with pepper and salt, the crushed garlic clove, and a squeeze of lemon, and set aside. Cut the lamb into strips and season with cumin, pepper, and salt. If you like it spicier, you can add a little pul biber. Set the meat aside and let it marinate. For the pilaf, dice the onion and bell pepper. Make a cross-shaped cut in the tomatoes, blanch them, and peel them. Remove the seeds and roughly dice the tomatoes. Heat the butter with a little oil in a non-stick pan. Sauté the onions and bell peppers. Add the tomatoes and the tomato-bell pepper puree and sauté for about 5 minutes. Season with pepper, salt, pul biber, and mint, add the bulgur, and pour in 400 ml of water. Cook with the lid on over low heat for 20 minutes. When the bulgur is tender, stir everything, season again if necessary, and let it rest for 5-10 minutes. Meanwhile, heat some oil in a second pan and sear the meat briefly. Finally, stir in the parsley. Serve the bulgur with the meat and the yogurt dip.