Freekeh with Lamb
Freekeh with lamb is a Syrian main dish made by boiling the lamb with onion and spices, then using its broth to cook the freekeh after toasting it in ghee. Lightly fried peas are added at the end, and the dish is garnished with nuts and served hot.
A savory grain dish made with freekeh and lamb.
Like a hearty grain pilaf with meat.
Freekeh has a smoky flavor and cooks into a tender, comforting grain dish.
Ingredients
- 1 kilogram Freekeh
- one and a half kilograms Bone-in lamb
- 4 cups Fresh or frozen green peas
- Lamb-boiling spices
- 1 teaspoon Black pepper
- 1 tablespoon Salt
- half a teaspoon Ginger
- Bay leaves
- 10 pods Cardamom
- 3 sticks Cinnamon sticks
- 3 Dried limes (loomi)
- 1 Medium onion
- 4 tablespoons Ghee
- for garnish, as desired Almonds
- for garnish, as desired Pine nuts
- for garnish, as desired Cashews
- optional substitute Veal
- optional substitute Chicken
- a little Oil
Instructions
- In a pot over the heat, boil the lamb with the onion and listed spices until completely cooked.
- In a pot over the heat, reserve the lamb broth to use for cooking the freekeh.
- In a frying pan over the heat, lightly fry the peas with a light pinch of salt for about five minutes, then set aside.
- In the same frying pan over the heat, add the ghee and stir the freekeh until it is lightly fried, fragrant, and takes on a slightly pinkish color.
- In the same pot or a suitable pot, add the lamb broth to the freekeh until it covers it by about 2 cm or 3 cm.
- In the freekeh pot over low heat, leave the freekeh until its liquid dries up and it is cooked; if needed, add more broth.
- In the freekeh pot after it is cooked, add the fried peas and stir gently.
- On a serving platter, place the boiled lamb, then spoon the hot freekeh over it.
- Over the serving dish, garnish with almonds, pine nuts, and cashews as desired.