Lamb and Bulgur Stew with White Beans

Wow! I never cook with lamb, even though it’s a favorite, and this first attempt really turned out well. The flavor was rich, the stew filling, but not too heavy. The meat, beans, and spinach with feta in a lightly spiced tomato broth made for a perfectly balanced dish. This one will be a regular this winter!

Lamb and Bulgur Stew with White Beans

Lamb and Bulgur Stew with White Beans
via martha stewart

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (about 1 1/2 cups)
1/2 pound ground lamb
2/3 cup bulgur
3/4 teaspoon red-pepper flakes
Coarse salt and freshly ground pepper
2 teaspoons sweet paprika
28 ounce can diced plum tomatoes
2 cups water
15 ounce can gigante or cannellini beans, drained and rinsed
5 ounces baby spinach (about 5 cups)
3 1/2 ounces feta cheese (about 2/3 cup), plus more for garnish
1 tablespoon fresh oregano leaves, plus more for garnish

Heat oil in a large pot over medium-high heat. Add onion, lamb, bulgur, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring to break up lamb, until lamb is cooked, about 5 minutes. Add paprika; stir until fragrant and toasted, 30 seconds. Add tomatoes and water, bring to a simmer, and cover. Lower heat; gently simmer, stirring occasionally, until bulgur is tender, about 25 minutes. Stir in beans, spinach, feta, and oregano; cook until feta is almost melted and beans are warmed through, about 2 minutes. Garnish with feta and oregano.

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