Lamb and Bulgur Stew with White Beans

154 Ratings
  • 5 27
  • 4 35
  • 3 56
  • 2 25
  • 1 11
Martha Stewart Living, May 2013

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Recipe Summary

prep:
15 mins
total:
40 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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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Reviews (10)

154 Ratings
  • 5 27
  • 4 35
  • 3 56
  • 2 25
  • 1 11
Martha Stewart Member
06/10/2018
I'm quite surprised that this doesn't have more stars! My husband and I LOVE it and made it for our friends who were so excited to take the left overs home. We have made it with and without the bulgur wheat and enjoy the chewiness it provides, but enjoy it without as well. My husband doesn't eat meat so we substitute the lamb with Quorn mycoprotein and it's awesome. I can't wait to make it for my family and try it with lamb. I really think the feta and fresh oregano are what makes stool flavorful! Don't skimp on them!
Martha Stewart Member
07/11/2015
The first time I made this with lamb it was good. The second time I made this, I didn't have lamb so I used spicy Italian sausage and it turned out even better! I modified the spicyness and made it more spicy. I added mushrooms and dried basil and oregano halfway in. When I served it, I topped it with crumbled feta, diced red onion and avocado slides. IT WAS DIVINE!
Martha Stewart Member
04/20/2015
I love bulgar, and lamb is my favourite red meat. I found this pretty disappointing. Swap out the feta for parmesan and it would be right at home on spaghetti. Best served with apologies.
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Martha Stewart Member
02/28/2015
Holy crap, this is tasty. Ignore people who said to alter the recipe in this, that, and the other way! I tried to do this by adding an extra 1/4 tsp of red pepper flakes and nearly burned my face off (and I like hot food)! It is delicious lamby goodness just the way it is.
Martha Stewart Member
02/11/2015
I substituted pearled barley in this recipe, and it came out great. You need to add a 1/2 cup more water, and cook it for a bit longer, but it thickens up the stew very nicely. Also, don't be afraid to throw some garlic in there, too.
Martha Stewart Member
05/22/2014
Tasty, but "mealy" from the texture of the bulgur being so similar to the ground lamb. Might have been better with lamb chunks?
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Martha Stewart Member
01/12/2014
This is a great hearty winter meal. The diced tomatoes, beans, and spinach add texture to the stew, which has a porridge-like consistency. The feta is a must, adding a tangy-salty element that brings all the flavors together.
Martha Stewart Member
10/13/2013
Made it, but increased ground lamb to a pound. Still thought there was too much bulgur. Next time I would use less bulgur. My Jordanian husband liked it.
Martha Stewart Member
09/20/2013
Going to make this for Sunday Dinner, I'll let you know how it turns out.
Martha Stewart Member
09/20/2013
What happened to the printer friendly option? Great recipe. Thanks!
Martha Stewart Member
05/30/2013
Beautiful recipe. Quick, tasty and healthy. It would be nice to have a nutritional breakdown of calories and carbs for the health conscious.
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