Recipe: Lamb and Bulgar Wheat Recipe

Rating: 4.2 stars based on 1341 reviews


  • 1 Pack Lean Minced Lamb
  • 1 Large Handful Mushrooms
  • 1 Small Leek (halved then sliced)
  • 1/2 Zucchini/Courgette (diced)
  • 1 Handful Cherry tomatoes2 Garlic Cloves (crushed/grated)
  • 1 tsp Fresh Grated Ginger
  • 1 Long Red Chilli diced (more if desired)
  • 1 Medium Onion (choppped)
  • Olive Oil
  • 1 Cup Bulgar Wheat (rinsed)
  • 2 Cups Water
  • Salt
  • For the Spices
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Garam Masala
  • 3/4 tsp Kalonji Seeds (nigella seeds)
  • Salt


  • Heat a large pan with some olive oil and add the leeks, tomatoes, mushrooms and zucchini/courgettes.
  • Stirring the entire time, cook for few minutes until they start to soften then take straight off the heat and place into a bowl for later.
  • In the same pan add a little more oil and the onion.
  • Cook until it turns golden then add your minced lamb.
  • Keep stirring all the time, cook until the minced lamb turns brown. Add the garlic, chilli and ginger, stir well.
  • Keep stiring add kalonji seeds. Add turmeric, cumin and coriander powders, stir well.
  • Now take your stir fried vegetables and add to the lamb keema, keep stirring.
  • Add garam masala and salt to season.
  • Add some fresh coriander.
  • Your lamb keema/kheema is now ready.
  • Check your bulgar wheat with a spoon to be sure there is no excess water, if so drain.
  • Add your bulgar wheat to the lamb keema. Mix well.
  • Your lamb keema bulgar wheat recipe is now ready to eat.


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