Reviewed: Jul. 1, 2009

This was delicious! I used a lamb shoulder steak and sliced it thinly. The meat was a touch bland, but it's not so obvious when it's mixed in with everything else. The combination of flavors is great and very different from what I usually eat!

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UDscoobychick

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Mar. 2, 2009

Sooo good!I was a little leary to try it because I only had ground lamb on hand, but OH MY!I added a little extra bulgur to even out the lamb amount and also added a can of sliced carrots so it was a complete meal!I could eat lamb every day lol and not tire of it...So I am always excited to find new recipes (excuses) to make it.THis is a keeper...THANK YOU for sharing this!

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jamidee

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2009

This was perfect, oh my god I think we're having this every week!

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cocinera

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

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Reviewed: Dec. 2, 2007

This dish is an excellent adventure in Middle Eastern cooking! It's fairly simple to make. The raisins are essential! We substituted beef for lamb once, it turned out successful, but the lamb is definitely superior. Thanks for sharing this recipe.

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frecklybeck

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Reviewed: Jun. 14, 2005

delicious! not difficult at all, though a bit time consuming

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wendysf

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Reviewed: Mar. 23, 2004

Absolutely fantastic! At the other reviewer's suggestions, I used a higher quality lamb meat and made sure to trim half the fat to allow a little extra to flavor the dish since most of it seems to burn off. I also added couscous instead of the bulgar, and it seemed to be just as good. I added a little extra cinnamon, too. The raisins added just the touch of sweetness to compliment the dish, but my boyfriend hates raisins, so I drizzled a bit of honey over the top of his dish, and he said it complimented the flavors very well. I'm definitely keeping this to make again, and I'm eager to find some sides that will pair up well with this main course. Perhaps something a bit spicy?

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SGASPEREC

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 17, 2003

This looked quick, simple, and like something a 'little different' so I made it this evening. Very tasty! I didn't have bulghar at home so I used couscous - I think it worked out just fine.

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