Kid, Cabbage, Bulgur Wheat and Tomato Pilaf

Method

1. Melt half the butter in a pan, add the onions and fry for 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 2 minutes. Stir in the spices and bay, ½ teaspoon salt and the tomatoes, and cook for 10 minutes to thicken.
2. In a large pan, fry the cooked meat and cabbage in the remaining butter until just coloured, then add the drained bulgur wheat. Add the tomato mixture with the stock, bring to the boil, cover and simmer gently over a low heat for 15–20 minutes,until the bulgur is tender and the stock has been absorbed. Check the seasoning. Serve the pilaf spooned with yoghurt and sprinkled with the herbs and more chilli flakes.