Spiced Lamb And Bulgur Breakfast Bowl Recipe

About this recipe

Start your day with a vibrant Spiced Lamb and Bulgur Breakfast Bowl, a flavorful Indian-inspired dish perfect for a hearty and nutritious breakfast. This breakfast bowl combines tender, spiced lamb keema with fluffy, nutty bulgur wheat, complemented by fresh coriander and a zest of sweet lime. The aromatic spices create a comforting warmth, while the lamb provides a robust protein boost to energize your morning. Cooking this dish is an enjoyable experience, as the fragrant spices sizzle and the rich lamb flavors develop. Serving two, this dish is an ideal choice for a fulfilling meal that supports your health with balanced macronutrients and fiber. It's a delightful way to enjoy Indian flavors while fueling your day with the right blend of taste and nutrition.

Ingredients

• 1 pack (85 g) Hachi Wilson Premium Chicken & Lamb Chucks In Gravy
• 500 g Wheat Flour / Maida
• 500 g Onion
• - Tomato Ketchup
• 250g Green Chilli
• - Coriander Powder
• 1 pack (200 g) Zoff Ginger-Garlic Paste
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• - Cumin Seeds / Jeera Seeds-250 Gms
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• - Rock Salt
• 500g Sweet Lime

Instructions

1. 1. Heat the vegetable oil in a deep pan over medium heat and add the cumin seeds. Let them sizzle for 30 seconds.
2. 2. Add the chopped onion and sauté until golden brown, stirring occasionally for about 5-7 minutes.
3. 3. Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
4. 4. Add the chopped tomato and green chili, and cook until the tomato softens and blends into the mixture, about 4-5 minutes.
5. 5. Mix in the turmeric powder, red chili powder, and garam masala, and stir well for 1 minute to toast the spices.
6. 6. Add the ground lamb to the pan, breaking it apart with a spoon, and cook until browned and no longer pink, about 8-10 minutes.
7. 7. Season with salt and stir in 100 ml of water. Cover and simmer for 5 minutes to allow the flavors to meld.
8. 8. In a separate pot, bring 200 ml of water to a boil, adding rock salt for seasoning.
9. 9. Add the bulgur wheat to the boiling water, cover, and simmer on low heat for 10-12 minutes until tender and water is absorbed.
10. 10. Fluff the cooked bulgur with a fork and transfer it to serving bowls.
11. 11. Spoon the spiced lamb keema over the bulgur in each bowl, distributing evenly.
12. 12. Garnish with freshly chopped coriander leaves and serve with sweet lime slices on the side for a refreshing citrus kick.
13. 13. Enjoy this warm, hearty breakfast bowl that combines protein-rich lamb with the nutty goodness of bulgur.