300 g lamb shoulder; 1 cup bulgar wheat; 1 carrot; 1-2 onions; 2-4 sweet peppers; 3-5 tomatoes (can be tinned); 1 clove garlic; 1 chilli pepper; 1 tsp cumin; 1tsp coriander; black pepper; salt
Heat some kurdiuk or lamb fat in a pan so that the fat runs, remove the skin and fry the chilli and garlic. Fry the meat cut into bite size pieces on a high heat, add the chopped onion and carrot cut into strips and cook until soft. Add the spices ground with some coarse salt and the pepper cut into strips. Cook for a couple of minutes. Add the tomatoes and cook for 5 minutes before adding 1 litre boiling water. Bring to the boil and add the bulgar. Simmer until all the water has been absorbed. Sprinkle with chopped parsley and serve.