Lamb with bulgur wheat khichdi
Ordinarily khichdi is made with rice and lentils, but this version is packed with the same comfort-food goodness, taking things up a notch with lamb and bulgur wheat.
Ingredients
- 4 lamb cutlets or thin lamb chops
- 2 tsp sunflower oil or olive oil
- 1 tsp dried methi leaves (fenugreek leaves)
- 2 tsp finely grated fresh ginger
- 1 tsp garlic powder, or 1 garlic clove, finely grated
- ½ tsp flaked sea salt
- ½ tsp dried flaked chillies
- 1 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
For the bulgur wheat
- 120²µ/4½´Ç³ú bulgur wheat
- ½ tsp dried chilli flakes
- 1 tsp ground cumin
- ½–1 tsp ground turmeric
- ½ tsp flaked sea salt
- 10g/â…“oz fresh mint, leaves roughly chopped, plus extra sprigs for garnishing
- 1 red chilli, trimmed, ½ finely chopped and the rest thinly sliced
- ½ lemon, cut into wedges for squeezing
Method
Place a griddle pan over a high heat. Put the lamb cutlets (or chops) in a bowl and toss with the oil, methi, ginger, garlic, salt, chilli and lemon juice. Place the cutlets on the griddle and cook for 3–4 minutes on each side, or until nicely browned and cooked to taste.
Place the bulgar wheat in a medium saucepanwith enough boiling water to just cover the bulgar. Bring to the boil. Add the dried chilli flakes, cumin, turmeric and salt. Return to the boil and cook for 8 minutes, stirring occasionally. Drain well in a sieve. Toss with the mint leaves and chopped red chilli.
Divide the bulgur wheat between two warmed plates and top with the lamb. Scatter with fresh mint and sliced red chilli. Drizzle with olive oil and squeeze over the lemon juice just before serving.
