Lamb And Spinach Pilaf
|Salt free beef broth||2 Cup (32 tbs)|
|Uncooked cracked wheat/Bulgar||1 Cup (16 tbs)|
|Lean ground lamb||1 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Spinach||10 Ounce, chopped|
Bring broth to a boil in a medium saucepan; add bulgur and 1/4 teaspoon salt.
Cover, reduce heat, and simmer 15 minutes or until bulgur is tender and liquid is absorbed.
Set aside; keep warm.
Cook lamb in a Dutch oven over medium heat until browned, stirring to crumble.
Drain in a colander.
Wipe pan drippings with a paper towel.
Return lamb to pan; add onion and next 7 ingredients.
Bring to a boil; cover, reduce heat, and simmer 7 minutes.
Add spinach; cover and simmer an additional 3 minutes or until spinach wilts.
Divide bulgur mixture evenly among 6 individual plates.
Top each serving with 2/3 cup lamb mixture.