Lamb and Bulgur

• 1/2 cup lamb ground
• 13 cup pine nuts
• 18 teaspoon salt
• 1 tablespoon butter or margarine
• 13 cup cracked wheat (bulgur)
• 1 pound lamb lean
• 1/4 cup onions minced
• 18 teaspoon oregano ground
• 1 1/2 teaspoons salt
• 2 tablespoons butter or margarine

1. Combine 1/2 cup lamb, nuts and 18 teaspoon salt.
2. Season to taste with pepper.
3. Melt 1 tablespoon butter, add meat mixture and cook, stirring to keep crumbly, until light brown.
4. Meanwhile, rinse bulgur and drain by squeezing handfuls at a time.
5. Combine with 1 pound lamb, onion, oregano and 1/2 teaspoon salt and season to taste with pepper.
6. Mix well.
7. With wet hands press layer of lamb mixture into 9-inch pie plate.
8. Top with nut stuffing, then with another layer of meat.
9. Smooth surface of meat with wet hand.
10. Cut into wedges before baking as crust forms during cooking.
11. Dot with 2 tablespoons butter.
12. Bake at 350F (180C) F 25 to 30 minutes, or until meat reaches desired degree of doneness.

lamb ground, nuts, salt, butter, cracked wheat, lean, onions, oregano ground, salt, butter

Taken from recipeland.com/recipe/v/lamb-bulgur-44631 (may not work)