- 1/4 cup butter
- 1/2 pound lamb, chopped
- 2 onions, chopped
- 2 cups coarse bulgur, rinsed and drained
- 4 large tomatoes, peeled and chopped
- 3 cups chicken broth
- salt to taste
- Heat butter in a large, deep skillet over medium high heat . Cook lamb and onions until onions are very light brown. Stir in bulgur, and cook about 3 minutes. Stir in chicken broth and tomatoes. Season with salt. Bring to a boil, reduce heat, and simmer until all moisture is absorbed, about 30 minutes.