Sweet and Spicy Bulgur Lamb
Courtesy of California Ripe Olives 4 Servings • 15 Min. Prep Time • 8 Min. Cook Time| Ingredients |
|---|
| 1 tsp. olive oil |
| 1 lb. lamb tenderloins, cut into 1-inch chunks |
| 3/4 tsp. hot paprika |
| salt to taste |
| 1 1/2 c. cooked medium grain bulgur, warm |
| 3/4 c. sliced California Ripe Olives |
| 3/4 c. diced tangerine segments (1/2-inch) |
| 1/4 c. minced shallots |
| 1/4 c. dried blueberries |
| 2 Tbsp. chopped mint |
| 1/8 tsp. ground cinnamon |
| 2 Tbsp. toasted sliced almonds (optional) |
Directions:
1. Heat oil in a large sauté pan over medium-high heat.
2. Add lamb and sprinkle with paprika. Season with salt to taste and cook for 3-4 min. stirring occasionally until browned. Transfer to a large mixing bowl.
3. Add bulgur, California Ripe Olives, tangerines, shallots, blueberries, mint and cinnamon to lamb and toss until evenly mixed. Sprinkle with almonds if desired. Serves 4
Nutrition:
Calories: 318; Calories From Fat: 33; Total Fat: 12g; Cholesterol: 76mg; Total Carbs: 27g; Protein: 27g; Sodium: 301mg;