Spiced Lamb Burghul (Slow Cooker)
This is a more grain-centric and simplified version of dirty rice. I love freshening it with coriander, and you could also add mint and cucumber once cooked to bulk it out further and add more freshness and bite.
Ingredients 13
2 tbsp olive oil
500 g minced lamb (ground lamb)
2 cloves garlic, crushed
3 tsp cumin seeds, toasted and roughly ground
2 tsp sweet smoked paprika
1 tsp fennel seeds, roughly ground
1⁄2 tsp chilli flakes
1 1⁄2 tsp ground cinnamon
Pinch allspice
175 g burghul (bulgur wheat)
45 g brown lentils
500 ml chicken stock
To Serve
coriander leaves (cilantro leaves)
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Method 6
Set your slow cooker to the sauté function and allow to warm up.
Add the and, once hot, add the in batches and cook, stirring occasionally, until golden, about 2–4 minutes.
Return all the to the bowl, then add the , toasted , , , , , and , and cook until fragrant, about 20 seconds.
Next, add the and , followed by the . Stir to combine, then close the lid and cook on low for 1 hour (see my tips below).
Remove the bowl from the heat and give everything a good stir. The should have been absorbed and the should be quite fluffy.
Toss through some coriander leaves, season with salt and pepper and serve.
Katrina Meynink's tips
Check absorption at around 45 minutes as slow cookers will vary. If there is still quite a bit of liquid, remove the lid and continue to cook, checking at 15-minute intervals. This can take up to 75 minutes to cook.
