Lamb And Bulgar Stew With White Beans

• 2 Tbsp EVOO
• 1 medium onion, finely chopped
• 1/2 pound ground lamb
• 2/3 cup bulgur
• 3/4 tsp red-pepper flakes
• Coarse salt and freshly ground pepper
• 2 tsp paprika
• 1 28 oz can of diced tomatoes
• 2 cups water
• 1 can (14.5) ounces cannellini beans, drained and rinsed
• 5 ounces baby spinach
• 3 1/2 ounces feta cheese
• 1 Tbsp fresh oregano leaves

1. Heat oil in a large pot over medium-high heat. Add onion, lamb, bulgur, red-pepper flakes, 1 1/2 tsp salt, and 1/2 tsp 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.
2. 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.

evoo, onion, ground lamb, bulgur, redpepper, salt, paprika, tomatoes, water, beans, baby spinach, feta cheese, oregano

Taken from www.epicurious.com/recipes/member/views/lamb-and-bulgar-stew-with-white-beans-52511761 (may not work)