Borghol Bil Allouche
From "Tunisia: Mediterranean Cuisine" published by Konemann. A delicious casserole-type dish. You can substitute the lamb with another meat of your choice.
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INGREDIENTS
Nutrition- 1 1⁄4lbs lamb shoulder
- 6teaspoons ground turmeric
- 3 1⁄2tablespoons ground paprika
- 4
- 7tablespoons olive oil
- 2
- 4teaspoons tomato paste
- 12
- 1 1⁄2cups bulgur wheat
- 1⁄4
- 4
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DIRECTIONS
- Cut the lamb into 1/2 inch cubes.
- Place into large pot. Add olive oil and seasonings. Mix until spices are well distributed.
- Add about 3 cups water, onion slices, tomato paste, and garbanzo beans. Bring to a boil.
- When water begins to boil, add bulgur wheat, stir, cover, and cook 35 minutes. Check toward the end and add water if necessary.
- If using frozen peas, add to pot and continue cooking until peas are defrosted.
- If using fresh peas, add and remove from heat.
- Add diced chiles.
- Transfer to an oven-safe casserole dish and place under the broiler for 10 minutes.
- Serve warm. This can be a meal in itself, or you can serve with some vegetables.
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