This tender lamb recipe makes a really lovely week night dish. The spices offer a really nice kick of flavour!

Serves: 6 Prep. time: 15′ Cooks in: 2h Ready in: 2:15′

3 lamb neck fillets
2 cups bulgur
2 large onions, grated
2 garlic cloves, finely chopped
1 tsp hot paprika
1 tbsp sweet paprika
1 tsp cumin, powder
1 pinch cinnamon
2-3 cloves
3 tbsp tomato paste
1 cup tinned chopped tomatoes
2 tbsp pine nuts
1 tbsp sultanas
5-6 spearmint leaves, finely chopped
1/4 cup extra-virgin olive oil


Step 1
Soak bulgur in cold water. In a large pan heat oil on high heat and cook lamb until nicely browned on all sides. Stir in onion and garlic and stir for 1′ until fragrant. Add all spices and cook on low heat for 1′. Stir in all tomato and two cups of water. Season with salt, cover with lid and simmer for 1 hour.

Step 2
Drain bulgur and stir in the lamb. Cook on medium heat, avoiding sticking to the bottom. Add sultanas and pine nuts and cook for another 15′. Stir in spearmint, turn heat off, cover with lid and allow to sit for 15′. Serve warm.

Photo: George Drakopoulos – Food styling: Elena Jeffrey 

Και η συνταγή στα ελληνικά: Αρνίσιος σβέρκος με πικάντικο πλιγούρι