Bulgur Pilaf with Lamb

Yield

4 servings

15

40

1/4 cup: butter

1/2 pound: lamb, chopped

2: onions, chopped

2 cups: coarse bulgur, rinsed and drained

4 large: tomatoes, peeled and chopped

3 cups: chicken broth

: salt to taste

Heat butter in a large, deep skillet over medium high heat . Cook lamb and onions until onions are very light brown. Stir in bulgur, and cook about 3 minutes. Stir in chicken broth and tomatoes. Season with salt. Bring to a boil, reduce heat, and simmer until all moisture is absorbed, about 30 minutes.

Calories: 509 kcal

Carbohydrates: 65 g

Cholesterol: 68 mg

Fat: 20.5 g

Fiber: 16 g

Protein: 21.5 g

Sodium: 137 mg