Name: Freekeh B’lahmé
Yield: 4-5
Ingredients: For the lamb and broth; 60-80ml/2-2½fl oz olive oil; 1½kg/3lb 5oz bone-in lamb shoulder, cut into 200-250g/ 7-9oz chunks; 3-3½l/5⅓-6 pints cold water; 2 large brown onions (around; 400g/14oz), halved; 2 bay leaves; 1 cinnamon stick; 6-8 whole cardamom pods; 1 tsp whole black peppercorns; 1½ tsp fine sea salt; For the freekeh; 500g/18oz whole freekeh; 3 tbsp olive oil; 4 tbsp butter or samneh; 1 medium brown onion, finely diced; 5 garlic cloves, finely grated; 100g/4oz golden sultanas; 2½ tsp Baharat (Lebanese seven-spice); 1½ tsp fine sea salt, or to taste; ½ tsp freshly ground black pepper; 1-1⅕l/1¾-2 pints hot lamb broth; 4 tbsp almonds, whole or halved; 4 tbsp pine nuts; 2 tbsp pistachios

VMG Recipes