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Spiced lamb and bulgur pilaf recipe

Spiced lamb and bulgur pilaf recipe

1 rating

This hearty pilaf recipe swaps rice for bulgur wheat, and simmers slowly in a tangy tomato, garlic and onion stock, giving a wonderfully fluffy base for succulent seared lamb steak. Scattered with flaked almonds, mint and pomegranate seeds, this delicious dinner idea for two tastes as good as it looks. See method

  • Serves 2
  • 10 mins to prepare and 25 mins to cook, plus resting
  • 562 calories / serving
  • Dairy-free


  • 1 tbsp olive oil, plus 1 tsp
  • 1 red onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 2 tbsp tomato purée
  • 130g bulgur wheat
  • 60g spinach
  • 300g pack lamb leg steaks
  • 10g flaked almonds, toasted (optional)
  • 20g pomegranate seeds
  • 5g fresh mint leaves, larger ones shredded
  • 4 tbsp Greek-style yogurt, to serve (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    7g 34%
  • Sugars

    6g 6%
  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 57.2g Protein 39g Fibre 6.2g


  1. Heat 1 tbsp oil in a lidded saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 5-6 mins until soft. Add the garlic, mix well and cook for 30 secs until fragrant.
  2. Put the tomato purée in a measuring jug and whisk in 250ml boiling water. Add the bulgur wheat to the pan with the onion and mix well. Pour in the tomato mixture and stir together. Bring to the boil, cover, reduce the heat to low and cook for 15 mins until the liquid has been absorbed and the bulgur wheat is cooked through. Remove from the heat and stir in the spinach. Cover and set aside for 5 mins to wilt, then season and mix well.
  3. Meanwhile, heat 1 tsp oil in a frying pan over a high heat. Season the lamb steaks on both sides and fry for 1½ mins to sear. Turn over, reduce the heat to medium and fry for 3-4 mins until just cooked through. Transfer to a board to rest for 2 mins, then slice.
  4. To serve, divide the bulgur wheat between 2 plates and top with the lamb. Scatter over the almonds, pomegranate seeds and mint. Serve with a spoonful of yogurt, if you like.

See more Dinner ideas for two

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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