Freekeh Lamb Bowl Delight: A Wholesome Middle Eastern Dish
A hearty and flavorful bowl featuring tender lamb and nutty freekeh, topped with fresh ingredients and creamy yogurt.
Ingredients
- 1 cup freekeh
- 1 pound lamb shoulder cut into bite-sized cubes
- 2 cups vegetable broth
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- Salt and freshly ground black pepper to taste
- ¼ cup fresh parsley finely chopped
- ½ cup cherry tomatoes halved
- ¼ cup Greek yogurt for serving
Instructions
- Bring vegetable broth to a boil in a medium pot. Add rinsed freekeh, reduce heat, cover, and simmer for 20 minutes.
- In a skillet, heat over medium-high heat and sear lamb cubes until browned, about 5 to 7 minutes.
- Add diced onion and minced garlic to the skillet and sauté until onion is translucent.
- Stir in ground cumin, smoked paprika, ground cinnamon, salt, and pepper. Cook for 2 minutes.
- Drain excess broth from freekeh if needed, then add to the skillet with lamb mixture and combine.
- Gently fold in halved cherry tomatoes and cook for 3 to 4 minutes until softened.
- Remove from heat and mix in chopped parsley.
- Serve warm, garnished with Greek yogurt on top.
Notes
For an attractive presentation, drizzle olive oil and add extra parsley.