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Meat, Meal soups and plant based

Spiced lamb and vegetable bulgur with yogurt

Spiced lamb and vegetable bulgur is a simmered dish for 4 people, ready in 45 minutes, rated easy, for about €3.10 per person. Ground lamb, tomatoes and warm spices flavor the bulgur as it cooks directly in that broth. The key is browning the meat well and letting the bulgur swell gently before serving with cool yogurt.

Tonight we're headed to the Middle East with bulgur simmered with ground lamb, tomatoes and warm spices, topped with cool yogurt.

Spiced lamb and vegetable bulgur with yogurt
Total time
45 min
Difficulty
Easy
Cost per person
€3.10
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

Well browned ground lamb gives this dish its depth, backed up by cumin, cinnamon and sweet paprika that bloom in the oil before the bulgur soaks up that liquid. The grains stay tender and slightly soft, carrying the taste of the meat and crushed tomatoes. Cool yogurt and fresh mint bring the brightness that balances it all.

This is a weeknight dish for when you want something hearty without spending hours at the stove, one pot does the whole job. It also works for a simple dinner with adults, the warm but mild spicing suits most tastes. Mon Chou suggests this dish when you want a complete, hot, flavorful meal without piling up pans.

The ingredients

4 people

Butcher

  • Ground lamb 500 g

Pantry

  • Coarse bulguroften in the pantry 250 g
  • Crushed tomatoesoften in the pantry 400 g
  • Ground cuminoften in the pantry 1 tsp
  • Cinnamonoften in the pantry 1 pinch
  • Sweet paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Red bell pepper 1
  • Garlic 2 cloves
  • Mint 6 sprigs

Dairy

  • Greek yogurt 250 g

Allergens Gluten, Lactose

The step by step recipe

  1. Brown the ground lamb in a pot with the oil until it's well colored. 6 min

    Break it up with a spoon, it should form small crumbles, not a patty.

  2. Add the onion, diced bell pepper and garlic, then the spices, and let them cook through. 5 min

    Spices heated in the fat release more of their aroma.

  3. Pour in the bulgur, stir to coat, then add the tomatoes and 400 ml of water, season with salt and pepper. 3 min

    The water should just barely cover the bulgur.

  4. Cover and cook over low heat until the liquid is absorbed, then turn off the heat and let it rest. 15 min

    Rest 5 minutes covered, the bulgur finishes swelling.

  5. Serve the bulgur with salted yogurt and chopped mint.

    Grate a little raw garlic into the yogurt, it balances the richness of the lamb.

Our tips to get it right

  • Choose coarse bulgur rather than fine, it holds its shape better and won't turn mushy by the end of cooking.
  • Dice the bell pepper small and even so it cooks at the same pace as the onion and stays tender without falling apart.
  • Taste the broth before adding the bulgur, that's your moment to adjust the salt, it's hard to fix seasoning once the bulgur has swollen.

The variations

  • Swap the ground lamb for ground beef for a milder taste that suits more palates.
  • For a vegetarian version, replace the meat with red lentils cooked separately and stirred in with the tomatoes.
  • To save time, use fine bulgur, which needs less cooking and resting time before serving.

What to serve it with

  • A cucumber salad with fresh mint
  • Warm pita bread
  • Cold lemon water

Storage

This lamb bulgur keeps for 3 days in the fridge in a sealed container. It freezes well without the yogurt, for up to 2 months. Reheat in a skillet or microwave with a splash of water to bring back the grains' softness.

Questions about this dish

Can I use rice instead of bulgur?

Yes, but the timing and water amount change. Plan for about 20 minutes of cooking for rice and adjust the liquid based on the type you use.

Can I make this dish ahead of time?

Yes, prepare the lamb and tomato base the day before, then add the bulgur and water when reheating so it keeps its texture.

Is this dish very spicy?

No, the cumin, cinnamon and sweet paprika add warmth without heat. The yogurt softens the flavors even further at serving time.

Can I freeze the yogurt along with the rest?

No, yogurt doesn't freeze well, it separates once thawed. Always add fresh yogurt just before serving.

How long does it take to make a spiced lamb and vegetable bulgur with yogurt?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a spiced lamb and vegetable bulgur with yogurt?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spiced lamb and vegetable bulgur with yogurt cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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