Bulgur Wheat with Leftover Lamb

• 1 tablespoon raisins
• 1 cup or more lamb broth or other meat stock thinned with water
• 1/2 cup bulgur wheat
• 1 tablespoon light olive oil
• 1 small onion
• 1 garlic clove, peeled and cut in thin slices
• 4 or 5 medium mushrooms, roughly chopped
• 4 or 5 chunks cooked lamb
• 1/2 teaspoon ground cinnamon
• Salt and freshly ground pepper
• A handful of young spinach leaves or watercress
• 1 tablespoon pine nuts

1. Soak the raisins in water to cover for 30 minutes.
2. Meanwhile, bring 3/4 cup of the lamb broth to a boil, and stir in the bulgur wheat.
3. Cover, and cook at a lively simmer for 20 minutes, stirring now and then, and adding a little more broth if needed.
4. While thats cooking, saute the onion, garlic, and mushrooms in oil until softened.
5. Add the lamb, and let brown a little, then sprinkle on the cinnamon, and salt and pepper to taste.
6. Pour on 1/4 cup broth.
7. Drain the raisins, squeezing the water out, and add them.
8. Simmer together a few minutes, then scatter the spinach leaves on top, cover, and cook just until the spinach has wilted, 12 minutes.
9. Spoon into a warm bowl, and sprinkle pine nuts on top.

raisins, lamb broth, bulgur wheat, light olive oil, onion, garlic, mushrooms, ground cinnamon, salt, nuts

Taken from www.epicurious.com/recipes/food/views/bulgur-wheat-with-leftover-lamb-378456 (may not work)