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Freekeh Lamb Recipe

Name: One Lebaneses Freekeh Lamb Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups whole smoked freekeh; 4 cups low-sodium chicken or vegetable stock; 1 tbs olive oil; 1 each bay leaf; 1 tsp salt; 0.5 tsp black pepper; 1 tbs lemon zest (optional); 2 tbs chopped flat-leaf parsley; 2 lbs bone-in lamb shoulder or leg, trimmed and cut into 2-inch pieces; 2 tbs olive oil; 1 each yellow onion, medium, thinly sliced; 4 cloves garlic cloves, minced; 10 each green cardamom pods, lightly crushed; 1 tsp ground coriander; 1 tsp ground cumin; 2 tbs tomato paste; 0.5 cups dry white wine or extra stock; 1 cups beef or lamb stock; 1 tsp honey; 1.5 tsp salt; 0.5 tsp black pepper; 1 tbs fresh lemon juice; 0.25 cups whole almonds, toasted and roughly chopped; 0.25 cups pistachios, toasted and roughly chopped; 2 tbs pine nuts, toasted; 1 tbs toasted sesame seeds (optional); 2 tbs fresh cilantro leaves (for garnish); 0.25 cups pomegranate seeds (optional, for brightness)

Inspired by One Lebanese

Time3h

Serves4

Smoked green wheat topped with our slow cooked cardamom lamb & mixed nuts.

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Ingredients

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Freekeh (smoked green wheat)

2 cups whole smoked freekeh

4 cups low-sodium chicken or vegetable stock

1 tbs olive oil

1 each bay leaf

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs lemon zest (optional)

2 tbs chopped flat-leaf parsley

Slow-cooked Cardamom Lamb

2 lbs bone-in lamb shoulder or leg, trimmed and cut into 2-inch pieces

2 tbs olive oil

1 each yellow onion, medium, thinly sliced

4 cloves Garlic cloves, minced

10 each green cardamom pods, lightly crushed

1 tsp Ground coriander

1 tsp Ground cumin

2 tbs tomato paste

1/2 cups dry white wine or extra stock

1 cups beef or lamb stock

1 tsp Honey

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs fresh lemon juice

Mixed Nuts & Garnish

1/4 cups whole almonds, toasted and roughly chopped

1/4 cups pistachios, toasted and roughly chopped

2 tbs pine nuts, toasted

1 tbs toasted sesame seeds (optional)

2 tbs fresh cilantro leaves (for garnish)

1/4 cups pomegranate seeds (optional, for brightness)

Method

Freekeh (smoked green wheat)

Rinse the freekeh in a fine-mesh sieve under cold water until water runs clear; drain well.

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add the drained freekeh and toast, stirring, for 2–3 minutes until fragrant.

Add 4 cups stock, bay leaf, 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover and simmer gently for 20–25 minutes (check package instructions for exact timing) until freekeh is tender but still has slight bite and liquid is absorbed.

Remove from heat, discard bay leaf, fluff with a fork and stir in lemon zest (if using) and chopped parsley. Keep covered and warm while finishing the lamb.

Slow-cooked Cardamom Lamb

Preheat oven to 300°F (150°C) if finishing in the oven. Pat lamb pieces dry and season with 1.5 tsp salt and 1/2 tsp pepper.

In a large heavy ovenproof pot or Dutch oven, heat 2 tbs olive oil over medium-high heat. Sear lamb pieces in batches (do not overcrowd) until browned on all sides, about 3–4 minutes per side. Transfer seared lamb to a plate.

Reduce heat to medium. Add sliced onion to the pot and cook, stirring occasionally, until softened and beginning to brown, about 8 minutes. Add minced garlic and crushed cardamom pods and cook 1 minute until aromatic.

Stir in ground coriander, ground cumin and tomato paste, cooking 1–2 minutes more to remove the raw tomato taste.

Deglaze the pot with 1/2 cup white wine or extra stock, scraping up browned bits from the bottom. Let the liquid reduce by half, about 2–3 minutes.

Return the seared lamb to the pot. Add 1 cup beef or lamb stock, 1 tsp honey and bring to a gentle simmer.

Cover the pot and either transfer to the preheated oven to braise for 2 to 2 1/2 hours, or simmer gently on the stovetop over the lowest heat for the same time, until lamb is very tender and falling-apart.

Check after 1 1/2 hours: if the liquid has reduced too much, add a splash of hot water or stock to keep a glossy sauce. Taste and adjust seasoning with additional salt if needed.

When lamb is tender, remove the pot from heat. Carefully transfer lamb pieces to a bowl and shred lightly with two forks, discarding large cardamom pod shells if desired. Skim excess fat from the cooking liquid; if you prefer a thicker sauce, simmer the sauce on the stovetop uncovered for 5–8 minutes until slightly reduced, then stir the shredded lamb back into the sauce. Finish with 1 tbs fresh lemon juice.

Mixed Nuts & Assembly

Toast almonds, pistachios and pine nuts in a dry skillet over medium heat, shaking the pan, until they are fragrant and lightly browned, 2–4 minutes. Roughly chop the almonds and pistachios and set aside. If using sesame seeds, toast for 30–60 seconds until fragrant.

To serve, spoon a generous bed of warm freekeh onto each plate or a family-style platter.

Top the freekeh with a generous portion of the shredded cardamom lamb, spooning some of the sauce over the lamb and freekeh.

Scatter the toasted mixed nuts and pine nuts over the lamb, sprinkle with toasted sesame seeds if using, and garnish with cilantro leaves and pomegranate seeds for brightness.

Serve immediately with lemon wedges on the side for additional brightness.