Ramadan Leg of Lamb Freeekeh

  • Asma
  • on April 21, 2021
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 A0Lamb Freekeh is one of the most popular main dishes in the Middle Eastern kitchen. And this dish is served during Iftar meals in Ramadan. The history of Freekeh dates back to Lebanon and Ancient Egypt as well as Syria and Jordan. And some historians believe that the history of Freekeh dates back to 2300 B.C.

Ramadan Leg of Lamb Freekeh


Lamb Freekeh is one of the most popular main dishes in the Middle Eastern kitchen that are served during Iftar meals in Ramadan. The history of Freekeh dates back to Lebanon and Ancient Egypt as well as Syria and Jordan. And some historians believe that the history of Freekeh dates back to 2300 B.C.
Print Recipe
Courselamb
CuisineEmarati (UAE) Recipes, middle eastern
Keywordfreekeh, leg of lamb, snap peas
Prep Time15 minutes
Cook Time30 minutes
Servings7 people
Calories202kcal
AuthorAsma

Ingredients

  • 2 Pounds of freekeh
  • 1 Leg of lamb
  • 1 Large onion
  • 1 Pound of boiled peas
  • 3 grains of mastic
  • Ground cardamom
  • 2 Bay leaves
  • 1 Teaspoon of turmeric
  • 1 Pinch of cumin
  • 1 Pinch of coriander
  • 1 Cup of animal butter
  • 1 cup of olive oil
  • 2 garlic cloves
  • 1 Pinch of salt
  • 1 Pinch of ground cinnamon
  • 1 cinnamon stick
  • 3 Black limes
  • 7 Cloves
  • 1 Green bell pepper
  • 3 star anise grains
  • Nuts to serve almond cashew nut

Instructions

  • Start by cleaning the Freekeh, wash it very well, then soak it for half an hour
  • Put the meat in a pressure cooker with cardamom, mastic, and bay paper with two cloves, turn the stick of cinnamon, the salt, and water, and boil for three-quarters of an hour
  • In another saucepan, put the 8 pieces of chopped chicken with half an onion and two cloves of garlic, green pepper, lime, coarse spices with turmeric, and salt
  • Let simmer on low heat with the addition of a spoonful of butter and turn it over until it absorbs all the liquids. Add with butter, spices, and a little cream
  • In a non-stick pan, put three-quarters of the butter with half a head of finely chopped onions with coarse spices and cardamom, a dash turmeric, star anise, and stir them well on a low heat until it becomes golden in color
  • Add one cup of stock so that the water is more than the level of cooking the rice
  • Leave it on high heat for 10 minutes, then reduce the heat and let simmer
  • In the chicken boiled water, boil the snap peas, then drain them. Sauté the meat with the remaining butter, add the snap peas with the spices, and set aside until pouring and serving the Freekeh
  • Braise with a tablespoon of nut butter, cashews, and walnuts
  • After the Freekeh is cooked; then pour it into the serving plate, then pour the meat and peas over it
  • Serve in a serving plate; then decorate the edges of the plate; then put the lamb meat on top
  • Sprinkle the nuts on top
  • Serve and enjoy your dish!

Nutrition

Serving: 243g | Calories: 202kcal | Carbohydrates: 45g | Protein: 7.5g | Fat: 0.6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 12mg | Potassium: 165mg | Fiber: 11g | Sugar: 0.2g

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