| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish | 4 | Servings | |
INGREDIENTS
| 1 | lb | Lamb stewing meat, cubed |
| 1/4 | c | Butter |
| 12 | Onions, walnut-sized | |
| 2 1/2 | c | Water |
| 1/2 | c | Dried garbanzos, soaked |
| overnight | ||
| 2 | c | Bulgur, coarse grade |
| 1 1/2 | t | Salt |
| 1/2 | t | Cinnamon |
| Yogurt |
INSTRUCTIONS
Wheat, onions, garbanzos, lamb and yogurt. This easy, filling stew has an indescribably wholesome, earthy flavor. Choose the onions to be as similar in size as possible. In skillet, saute meat in 2 tablespoons butter until browned. Remove meat. In same skillet, saute whole onions in butter until pale-yellow. Return meat to skillet. Add water and dried garbanzos. Cook until meat and garbanzos are tender. Remove some of meat and onions. Add bulgur and cook over low heat until done. Return meat, onions and garbanzos and stir in remaining butter. Add salt and cinnamon. Serve with yogurt. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 141
Calories From Fat: 110
Total Fat: 12.5g
Cholesterol: 34.2mg
Sodium: 921mg
Potassium: 149.8mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: 4.3g
Protein: 3.3g