Vegetable Pilaf with Lamb Bulgur

Cut the meat into 3 x 3 cm pieces. Sauté the onion in a casserole with clarified butter, add the meat, season with salt, pepper and cumin and sear. Later add bulgur and pour the lamb stock. Simmer on low heat for about 30 minutes, stirring repeatedly.

Cook the long grain rice in salted water until al dente. Peel the tomatoes, remove the seeds and cut into cubes. Clean the red onion, melanzani and bell bell pepper, dice and fry in clarified butter. Add cooked and drained long grain rice and toss well. Stir in diced tomatoes, half of the cilantro and chives and season well with salt and freshly ground pepper. Mix remaining kitchen herbs into the meat, season as well and bring to the table together with the vegetable pilaf.

You can also mix lamb bulgur and vegetable pilaf together before serving.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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