Bulgur with lamb ragout

STEP BY STEP

Let's make something delicious.

1. 01

   For the lamb ragout, cut the lamb rump into walnut-sized pieces. Remove the cores from the tomatoes and dice them. Peel and finely dice the onion and garlic. Finely slice the celery.

2. 02

   Heat a little rapeseed oil in a casserole dish. Add the lamb and sear over a high heat.

3. 03

   Add the onion, celery, garlic and tomatoes and fry for a further 2 minutes. Add the spices and tomato purée and mix well with the vegetables. Deglaze with the stock, cover and simmer over a medium heat for 40 minutes. Stir occasionally.

4. 04

   Prepare the bulgur according to the packet instructions, then toast it with a little olive oil in a non-stick frying pan.

5. 05

   Cut the mint into fine strips. Halve the pomegranate and remove the seeds. Garnish the dish with the mint and pomegranate seeds.