Shorbet Freekeh bil Lahm (Freekeh and Lamb Soup with Cumin)
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Ingredients
- 350 g diced lamb shoulder
- 150 g freekeh
- 2 carrots, diced
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp ground cumin
- 2 tbsp vegetable oil
- 1000 ml lamb stock
Nutrition (per serving)
- Calories
- 446 kcal
- Protein
- 21.9 g
- Carbohydrate
- 30.7 g
- of which sugars
- 5.2 g
- Fat
- 25.1 g
- of which saturates
- 8.4 g
- Fibre
- 6.6 g
- Salt
- 2.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then add the diced lamb and cumin and brown for 6-8 minutes.
- 2
Stir in the rinsed freekeh, carrots and lamb stock, bring to a simmer.
- 3
Cover and cook gently for 35-40 minutes, stirring occasionally, until the lamb and freekeh are tender.
- 4
Taste and season with salt and pepper.
- 5
Ladle into bowls to serve.
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