Simple Way to Prepare Award-winning Freekah_withs_sheep_meat
Hey everyone, I hope you are having an incredible day today. Today, we're going to make a special dish, How to Prepare Super Quick Homemade Freekah_withs_sheep_meat. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Freekah_withs_sheep_meat, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Freekah_withs_sheep_meat delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must prepare a few ingredients. You can have Freekah_withs_sheep_meat using 11 ingredients and 8 steps. Here is how you cook that.
Ingredients and spices that need to be Take to make Freekah_withs_sheep_meat:
- 500 g lamb meat - cut into large cubes
- 2 cups freekeh
- 3 tbsp ghee
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 4 cups water - to make broth
- 4 tbsp fried almonds & pinenuts - garnish
- Aromatics for boiling the meat:
- 3 bay leaves
- 1 cinnamon stick
- 1 onion, medium size
Instructions to make Freekah_withs_sheep_meat
- In a suitable saucepan, add 1 tbsp
- Ghee and saute the meat cubes until they turn golden brown, then add the water to cover the meat & add the boiling aromatics
- When boiling, remove the foam/scum appearing on top of the water as needed until the meat is cooked.
- Freekeh is picked and washed & strained well
- In a saucepan put 2 tbsp of ghee, then add the freekeh and stir well until the ghee is absorbed.
- Add the ground cinnamon and meat broth, then remove the pan from the heat, cover and leave the freeke soaked in the broth for 30 min.
- After 30 min, add the salt, then cover the pot, and simmer over low heat until the broth dries and the freekeh softens.
- Pour the freekeh into the serving dish, then distribute the meat pieces over the surface of the dish and garnush with almonds and pine nuts.
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