Lamb and Bulgur Stew with White Beans

  • Prep:
  • Total Time:
  • Servings: 4
Lamb and Bulgur Stew with White Beans

Source: Martha Stewart Living, May 2013

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped (about 1 1/2 cups)
  • 1/2 pound ground lamb
  • 2/3 cup bulgur
  • 3/4 teaspoon red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 2 teaspoons sweet paprika
  • 1 can (28 ounces) diced plum tomatoes
  • 2 cups water
  • 1 can (14.5 ounces) gigante or cannellini beans, drained and rinsed
  • 5 ounces baby spinach (about 5 cups)
  • 3 1/2 ounces feta cheese (about 2/3 cup), plus more for garnish
  • 1 tablespoon fresh oregano leaves, plus more for garnish

Directions

  1. Heat oil in a large pot over medium-high heat. Add onion, lamb, bulgur, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring to break up lamb, until lamb is cooked, about 5 minutes. Add paprika; stir until fragrant and toasted, 30 seconds. Add tomatoes and water, bring to a simmer, and cover. Lower heat; gently simmer, stirring occasionally, until bulgur is tender, about 25 minutes.

  2. Stir in beans, spinach, feta, and oregano; cook until feta is almost melted and beans are warmed through, about 2 minutes. Garnish with feta and oregano.

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