| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lamb stewing meat, cubed |
| 1/4 |
c |
Butter |
| 12 |
sm |
Onions (walnut-sized) |
| 2 1/2 |
c |
Water |
| 1/2 |
c |
Dried garbanzos, soaked overnight |
| 2 |
c |
Bulgur, coarse grade |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
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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