Delicious Tunisian-Style Lamb Borghol

Start by slicing the onions and adding to a large pot along with the lamb, chickpeas, olive oil, spices, garlic, and tomato paste.

Put on high heat covered and cook for 10-15 min or until the onions are soft and the lamb is lightly browned.

Add water slowly while mixing all ingredients together.

Finish adding the rest of the water, reduce the heat to medium, cover, and let it cook for 1.5-2 hours.

In the meantime, place the bulgur in a large bowl and add water until it is properly covered. Let it soak for 30 min then drain the bulgur using a strainer and add it to the tomato/lamb sauce.

Add more water if you feel like the water has evaporated. Reduce the heat, cover, and let the bulgur cook properly and absorb all the liquid. You should add the bulgur at the 45 min-1 hour mark.

If the water is absorbed and the bulgur isn’t cooked enough, add more liquid.

Optional: Once the bulgur is soft, get a large deep dish and empty the pot into it with the lamb pieces on top. Broil in the oven for 10-15 min to get golden pieces of lamb and to add some color to the bulgur.

Salt the insides of the green peppers, fry, and use as garnish for the bulgur.

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