Freekeh bi Lahmeh (Spiced Lamb with Smoky Freekeh and Almonds)
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Ingredients
- 600 g diced lamb shoulder
- 2 onion
- 1 cinnamon stick
- 2 bay leaves
- 250 g freekeh
- 25 g butter
- 1.5 tsp ground allspice
- 0.5 tsp ground cinnamon
- 40 g flaked almonds
- 300 ml natural yoghurt
- 1 cucumber
Nutrition (per serving)
- Calories
- 785 kcal
- Protein
- 41.1 g
- Carbohydrate
- 54.1 g
- of which sugars
- 12.7 g
- Fat
- 43.3 g
- of which saturates
- 18.2 g
- Fibre
- 11.1 g
- Salt
- 0.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the diced lamb shoulder in a pan with 1 halved onion, the cinnamon stick, bay leaves, 1 tsp salt and 1.2 litres water. Bring to the boil, skim and simmer partly covered for 50 minutes until tender. Strain, keeping the broth.
- 2
Meanwhile, rinse the freekeh well. Melt the butter in another pan and fry the other onion, chopped, for 5 minutes. Stir in the freekeh, allspice and ground cinnamon for 1 minute.
- 3
Add 700ml of the hot lamb broth and ½ tsp salt, bring to the boil, then cover and simmer for 20-25 minutes until the freekeh is tender and the liquid absorbed. Stir in the lamb for the last 5 minutes to heat through.
- 4
Toast the flaked almonds in a dry frying pan for 2-3 minutes until golden.
- 5
Grate the cucumber, squeeze out the water and stir into the natural yoghurt with a pinch of salt. Serve the freekeh and lamb scattered with the almonds, with the cucumber yoghurt.
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