INGREDIENTS for the lamb

• 6 portions of lamb (leg)
• 2 medium onions, chopped
• 2 cloves garlic, chopped
• 80gr. butter
• 3 tablespoons olive oil
• 1 cup dry white wine
• 2 oranges (juice and some zest)
• 1 cup tomato juice
• 2 tablespoons tomato paste
• 5 stigmas of saffron
• 1/2 teaspoon sugar
• 1 cinnamon stick
• 2 cloves (whole)
• 3-4 grains allspice
• Salt, Pepper

Ingredients for bulgur

• 2 cups bulgur
• 3 1/3 cups warm meat broth
• 1 onion, chopped
• 1 1/2 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon tomato paste
• 5-6 saffron stigmas
• 1/2 cup almonds, toasted and coarsely chopped
• Freshly ground pepper, salt

METHOD

1. Wash, clean and dry the lamb.
2. In a wide saucepan sauté the lamb with butter until it gets golden brown.
3. Add the olive oil, the onions, the garlic, the allspice, the pepper, the cloves and  the cinnamon.
4. Stir until the onion gets golden brown and pour the wine.
5. Allow 2 minutes to evaporate alcohol, add the orange juice and the orange zest, the saffron, the tomato juice, the tomato paste dissolved in a glass of water with sugar and salt.
6. Add a little hot water and simmer until sauce thickens.
7. Place the bulgur in a colander, rinse in plenty of water and let it drain.
8. Pour into a cup of broth the saffron.
9. In a saucepan add the butter and olive oil and sauté the onions until they get a nice golden color, add the tomato paste insoluble, lower heat and cook for 4-5 minutes.
10. Add the bulgur and the almonds, sauté for 1 minute and then add the broth, the salt and the pepper.
11. Let it boil, stirring frequently until the liquid evaporates and bulgur becomes granular.
12. Serve as long as the bulgur is hot!

source: http://myfunkycook.blogspot.com/