Turkish Bulgur Pilaf with Lamb and Silverbeet

• Heat 1 tablespoon of the oil in a heavy casserole pan and fry the lamb pieces for 5 minutes until nicely browned. Add 1 teaspoon of the cumin and the tomato puree then pour in 6 cups of water. Bring to a boil then reduce the heat to low and simmer gently, covered, for 1 hour.
• Remove the meat from the liquid and set aside. Keep the cooking liquid.
• Wipe the pan clean then heat the remaining 1 tablespoon of oil over a moderate heat – add the onions and silverbeet stalks and fry gently for 5 minutes until soft and golden.

  Add the silverbeet leaves, the remaining 1 teaspoon of cumin and salt & pepper and stir for 1-2 minutes until wilted.

  Return the lamb to the pan along with the bulgur, half the pistachios and 4 cups of the meat cooking liquid. Let it come to a simmer then reduce the heat to low.

  Cover and cook gently (without stirring or taking off the lid) for 20 minutes, until all the liquid is absorbed. Remove from the heat – open the pan and sprinkle over the remaining pistachios. Place a tea towel over the pan then return the lid to catch any residual steam - leave for 15 minutes before serving. It'll stay warm for over an hour.

Serving

• I served mine with a simple mint yoghurt sauce which suited the dish absolutely perfectly. Simply crush a large handful of fresh mint leaves with ½ teaspoon salt and a pinch of sugar in a pestle and mortar until pulped then stir in 3 heaped tablespoons of yoghurt and 1 tablespoon of extra virgin olive oil.