Sunday, September 28, 2008
Lamb Chops with Fenugreek Cream Sauce and Bulgar Pilaf with Carmelized Fennel, Chard and Chickpeas
These lamb chops are a favorite, every since I got the Vij's Restaurant cookbook. I've finally perfected the sauce, in that it no longer breaks. This time we paired it with a pilaf of bulgar wheat, garbonzo beans, chard and caramelized fennel and onions. The sauce worked well with both the lamb and the pilaf.
Bulgar Pilaf
-1 cup bulgar wheat
-1 can garbonzo beans, drained
-1 bunch chard, chopped
-1 bulb fennel, thinly sliced
-1/2 onion, thinly sliced
-salt and pepper to taste
Sautee the onions and fennel over low heat for a long time, in a large pan. In a sauce pot, boil water and cook the bulgar as you would pasta, for about 25 minutes, or until tender. Drain off excess water and set aside. When the onion/fennel mixture is carmelized, add the chard and sautee until tender. Then add the cooked bulgar and the garbonzo beans and stir to combine. Serve as a side.
-1 cup bulgar wheat
-1 can garbonzo beans, drained
-1 bunch chard, chopped
-1 bulb fennel, thinly sliced
-1/2 onion, thinly sliced
-salt and pepper to taste
Sautee the onions and fennel over low heat for a long time, in a large pan. In a sauce pot, boil water and cook the bulgar as you would pasta, for about 25 minutes, or until tender. Drain off excess water and set aside. When the onion/fennel mixture is carmelized, add the chard and sautee until tender. Then add the cooked bulgar and the garbonzo beans and stir to combine. Serve as a side.
Labels: chard, dinner recipes, fennel, grains, homemade, Indian, lamb
# posted by Alexis @ 11:27 PM 
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