Borghol Bil Allouche

Submitted by Da Huz

"From "Tunisia: Mediterranean Cuisine" published by Konemann. A delicious casserole-type dish. You can substitute the lamb with another meat of your choice."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 8

ingredients

• 566.99 g lamb shoulder
• 29.57 ml ground turmeric
• 51.76 ml ground paprika
• 4 garlic cloves, crushed
• 103.53 ml olive oil
• 2 onions, thinly sliced
• 19.71 ml tomato paste
• 340.19 g garbanzo beans, drained
• 354.88 ml bulgur wheat
• 59.14 ml peas (fresh or frozen)
• 4 green chilies, diced

directions

1. Cut the lamb into 1/2 inch cubes.
2. Place into large pot. Add olive oil and seasonings. Mix until spices are well distributed.
3. Add about 3 cups water, onion slices, tomato paste, and garbanzo beans. Bring to a boil.
4. When water begins to boil, add bulgur wheat, stir, cover, and cook 35 minutes. Check toward the end and add water if necessary.
5. If using frozen peas, add to pot and continue cooking until peas are defrosted.
6. If using fresh peas, add and remove from heat.
7. Add diced chiles.
8. Transfer to an oven-safe casserole dish and place under the broiler for 10 minutes.
9. Serve warm. This can be a meal in itself, or you can serve with some vegetables.