Sunday, 13 September 2015

Lamb, Bulghur & Butter Bean Stew

Despite having thrown a little shade at Martha Stewart not that long ago it seems that I have found myself adapting one of her recipes: it is something I repinned onto my lamb recipe inspiration board and didn’t even realised it was Stewart until I decided to cook it the other day. It’s good though and dead easy so I’m glad I did.

You’ll have noticed that due to the lag of cooking / writing up blog I am totally out with my seasonal cooking and in the summer was posting a lot of stews, casseroles and the like. And recently I seem to have posted some lighter and more salady fare. The fact is though that I don’t often take much notice of what I should cook when - if I fancy quiche and salad in the dead of winter that is what I will have. And if I fancy a lamb & bulghur stew in August, as was this case with this recipe, then that is what I will bloody well have.

By the way, the original had oregano in it which I have omitted here simply as I forgot it. I didn’t miss it and in honesty I’m not sure it is necessary but if you do want to add it, do so at the stage where you stir in the spinach and feta: 1 tablespoon of fresh or 1 teaspoon of dried. 

I’d added olives to the recipe which I think was a good call as they added a nice salty tang to the finished dish: the feta does a similar job and they complement each other well so I’d probably add a little more of that sprinkled on top next time.

Lamb, Bulghur & Butter Bean Stew
serves 2

1 tbsp olive oil
1 shallot, finely chopped
200g lamb mince
75g bulghur wheat
½ tsp red-pepper flakes
coarse sea salt and freshly ground black pepper
½ tsp sweet paprika
1 tsp harissa paste
small tin chopped tomatoes
125ml water
½ tin white beans, drained & rinsed
5-10 kalamata olives, stoned and roughly chopped
75 g spinach, chopped
50g feta cheese, crumbled, plus a little extra to serve

Heat the oil in a heavy bottomed pot (that has a lid) over a medium heat and add the onion, lamb, bulgur wheat, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring to break up lamb, until the lamb is cooked which will take about 5 minutes.

Add the paprika and harissa, stirring for a minute until fragrant.

Add the tomatoes and water, bringing to a fierce simmer then turn the heat down to low and cover. Let the stew gently simmer, with the occasional stir, until the bulgur is tender, about 25 minutes.

Add the beans & olives at about 20 minutes in.

Once the bulgur is tender, stir in the spinach and feta and cook until feta is almost melted and the spinach wilted, about 2 minutes.

Serve in bowls garnished with a little extra feta if you like.


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