Hearty Lamb and Bulgur Pilaf (Bulgur Pilavı)

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the 1 pound of lamb cubes and sear until browned on all sides, about 5-7 minutes. Remove the lamb and set aside.

Reduce heat to medium. Add 1 medium chopped onion and 1 medium diced red bell pepper to the pot, cooking until softened, about 5-7 minutes.

Stir in 2 minced garlic cloves, 1 teaspoon of ground cumin, and 1/2 teaspoon of smoked paprika. Cook for 1 minute until fragrant.

Return the seared lamb to the pot. Add 1 cup of coarse bulgur, 2 cups of chicken broth, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the bulgur is tender and has absorbed most of the liquid.

Remove the pot from the heat and let it rest, covered, for 5 minutes.

Fluff the pilaf with a fork and garnish with 2 tablespoons of fresh chopped parsley before serving.