Tender Lamb Chops with Bulgur Pilaf
Ingredients
- 1 kg lamb chops
- 2 cups coarse bulgur
- 1 teacup vermicelli
- 1 tablespoon butter
- 2-3 tablespoons vegetable oil
- Salt
Preparation
Cook the lamb chops in a pressure cooker without any water on very low heat for 20 minutes.
Increase the heat slightly and cook for another 20 minutes until tender.
Add salt and let it rest for a few minutes.
In a separate pot, heat the vegetable oil and sauté the vermicelli until golden brown.
Add the butter and let it melt, then stir in the bulgur.
Pour in water to cover the bulgur by about 2 inches, add salt, and cook on low heat until the water is absorbed.
Serve with homemade pickles.
