Roasted greenwheat freekeh is now available in 400g boxes at most supermarkets. We used lamb minced from a trimmed shoulder in this recipe.
2 tablespoons olive oil 1 cup (165g) cracked grain freekeh
1 medium (150g) onion, chopped
1 clove garlic, crushed
1 tablespoon garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander 750g minced lamb 1/2 cup (35g) slivered almonds, toasted y
1 medium (190g) tomato, chopped 200ml yogurt
Heat half the oil in large pan; cook freekeh, stirring, 2 minutes. Transfer freekeh to small bowl.
Heat remaining oil in same pan; cook onion, garlic and spices, stirring, until onion is soft. Add iamb; cook, stirring, until just browned. Return freekeh to pan; stir in nuts and stock. Bring to boil; simmer, covered, 25 minutes or until freekeh is tender and most liquid is absorbed. [Can be made ahead to this stage. Cover; refrigerate overnight.] Oust before serving, stir in coriander; serve, accompanied by combined tomato and yogurt.
Opposite above Sumac-crumbed cutlets with crunchy potato salsa
Opposite below Lamb and vegetable stew Right Lamb with freekeh pilau