Summary

Ingredients

• 750 g lamb
• 900 g onion (s)
• 4 clove (s) garlic
• 150 g raisins
• 4 tablespoon olive oil
• 600 ml lamb stock
• 375 g bulur
• 675 ml broth
• 1 ½ tablespoon butter
• 1 ½ tablespoon sugar, brown
• Cinnamon, ground
• Paprika powder

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Instructions

1. Pour the bulgur into 400 ml of the broth (the remaining 275 ml will be used later) and bring to the boil. Let it steep until the broth is absorbed, which takes about 15 to 20 minutes.
2. Cut the lamb into pieces about 2 cm in size. Peel the onions and garlic. Cut 225 g of the onions and garlic into fine cubes. Cut the remaining 675 g onions into wedges. Soak the raisins in hot water.
3. Heat 2 tablespoons of oil. Fry the lamb, the diced onions and the diced garlic together. Season with salt and pepper, then pour in the lamb stock. Season the liquid with salt and pepper as well. Cover and cook the meat for approx. 50 minutes.
4. Heat 1.5 tablespoons of oil and butter in a pan and melt. Let the brown sugar caramelize in it. Add the 675 g onions cut into wedges and stir-fry until light brown.
5. Attention, just keep stirring here. At this point you could think that it will NEVER be something, but it will be fine. Simply turn the onions over and over and fold in everything.
6. Drain and drain the raisins and add to the onions along with the remaining 275 ml stock. Season with ground cinnamon, paprika powder, salt and pepper and simmer for another 5 minutes.
7. Arrange the lamb on the bulgur. You can either serve bulgur and meat separately, or you can put everything in a saucepan, then mix and serve.
8. Tip: Can also be prepared well with chicken. But then also replace the lamb stock with poultry stock.