One Pot Bulgur Lamb Mince with Paprika and Middle Eastern Seasoning

Ingredients for 2 servings:

• 160 g bulgur
• 350 g minced lamb
• 1 large bell pepper(s), red
• 1 m.-sized onion(s)
• 2 garlic cloves
• 2 tbsp mild paprika paste (Tatli Biber Salcasi)
• 1 tbsp tomato paste
• 1 tbsp honey, liquid
• 500 ml beef broth
• 100 g sour cream
• 2 tsp coriander seeds, ground
• 1 tsp oregano, dried
• ½ tsp smoked paprika powder
• ¼ tsp cumin powder
• 20 g beef fat (beef tallow), refined
• e.g. salt and pepper
• 2 tsp pomegranate syrup
• ½ tsp sumac
• 2 pinches of mint, dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Wash the peppers, remove the stem, core, and white inner pith, and then cut the peppers into strips. Peel and slice the onions, and peel and chop the garlic. Heat the beef fat in a pan and fry the minced meat over high heat for about 4-5 minutes. Reduce the heat to medium, add the peppers, onions, and garlic, and fry for another 5 minutes. Then add the paprika paste, tomato paste, and honey; stir everything together and let it roast and caramelize for about 1-2 minutes. Pour in the beef broth, stir in the sour cream and oregano, bring to a boil, and simmer over medium heat for about 5 minutes. Then add the bulgur, ground coriander seeds, and smoked paprika. Cover and simmer over low heat for about 8 minutes, or at least according to the bulgur package instructions, until the bulgur is tender. Finally, stir again and season with cumin, pepper, and salt. When serving, drizzle with a little pomegranate syrup and sprinkle with sumac and, if desired, some dried mint to preserve the full Middle Eastern flavor. Notes: You can, of course, also use clarified butter or vegetable oil for frying, but the beef fat imparts an even more full-bodied flavor. If you can’t find minced lamb, use ground beef, but lamb has even more flavor. Instead of dried mint, you can of course use fresh mint, but use it more subtly so that it doesn’t overpower the overall flavor. If you like it significantly spicier, use the hot version (aci) instead of the mild paprika paste (tatli), or mix both. Alternatively, you can add more spice with pul biber.