Vermont Lamb Triangles
TO MAKE FILLING: 1. In a bowl, combine bulgur and water. Set aside to soften, about 30 minutes. Drain and set aside. 2. In a large nonstick skillet, cook lamb over medium-high heat, breaking it up into small pieces with a wooden spoon, until well browned, 3 to 5 minutes. Transfer lamb to a paper-towel-lined plate to drain. Wipe out skillet. 3. Heat oil in the skillet over low heat. Add onion and garlic; cook, stirring, until onion is softened and golden, 5 to 7 minutes. (Add 1 tablespoon water if onion gets too dry.) Add lamb, reserved bulgur, chicken broth, raisins, mint, lemon juice, tomato paste, 1/2 teaspoon salt, 1/4 teaspoon pepper, nutmeg and cinnamon. Return to a simmer. Cook, stirring often, until liquid has been absorbed, 5 to 10 minutes. Adjust seasoning with salt and pepper. Let cool.
Contributor: Eating Well, September 1997
Yield: 24 servings
Preparation Time: 0:00
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