Freekeh with Morroccan spiced grilled lamb

Today was a day full of culinary experimens. Woke up to granola and for lunch, I cooked freekeh for the first time ever. I first came across this delightful grain in an amazing salad at Australian celebrity chef George Calombaris‘s restaurant Hellenic Republic here in Melbourne. Being the food nerd I can be, I went home and immediately looked up this grain and subsequently went and got it at a Lebanese grocery store along Sydney road in Brunswick. Freekeh is a greenwheat grain that is most popularly found in Middle Eastern, North African, and Mediterranean cuisines, according to its Wiki entry. It’s high in fiber and proteins, which works great for our quest to eat more healthy meals this year.

Freekeh recipe:

Got this recipe from here. Essentially, I used:

  • 2 cups Freekeh
  • 1.5 cups chicken broth
  • 1.5 tbspns cooking oil
  • Toasted almonds and pine nuts

Rinse the freekeh thoroughly until water is clear, then let it soak for about half an hour. Drain. Heat oil in a large skillet, and cook the freekeh for a couple mins until water evaporates. Add the chicken broth a little at a time, starring the freekeh occasionally. Let it boil for awhile (about 5 mins) on high heat then cover and simmer for 20-25 mins. After that, toss in toasted pine nuts and almonds.

Grilled Lamb:

  • 200g lamb cubes
  • 1 pinch cumin seeds
  • pinch of salt
  • 1/4 tspn of Moroccan spice mix (I got mine from a Moroccan restaurant)
  • 2 tbpns lemon juice
  • 1 Jalapeño, sliced

Mix all ingredients together with the lamb. Let it marinate for about an hour, then wrap it in aluminum foil to collect the juices, and grill it up until juicy and tender (about 15 mins). Then, shred the lamb into smaller pieces.

Finally, mix in the lamb with juices in with the freekeh. Spinkle some parsley for garnish. Enjoy with some salad and tomatoes. Very refreshing. Great for summer.

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