Here’s a dish I concocted when I had some leftover rare lamb from a roast. I had stripped most of the meat from the bone, but there was enough still clinging in the crevices to make a meaty broth, so I put the meat and the bone in a pot with an onion and a carrot, poured cold water over, and let it simmer for an hour or so. It made about 5 cups of lamb broth, most of which I stored in the freezer.
Ingredients
Preparation
Soak the raisins in water to cover for 30 minutes. Meanwhile, bring 3/4 cup of the lamb broth to a boil, and stir in the bulgur wheat. Cover, and cook at a lively simmer for 20 minutes, stirring now and then, and adding a little more broth if needed. While that’s cooking, sauté the onion, garlic, and mushrooms in oil until softened. Add the lamb, and let brown a little, then sprinkle on the cinnamon, and salt and pepper to taste. Pour on 1/4 cup broth. Drain the raisins, squeezing the water out, and add them. Simmer together a few minutes, then scatter the spinach leaves on top, cover, and cook just until the spinach has wilted, 1–2 minutes. Spoon into a warm bowl, and sprinkle pine nuts on top.
