Slow-Cooked Lamb with Freekeh & Cucumber Yogurt

Name: Slow-Cooked Lamb with Freekeh & Cucumber Yogurt
Total time: 90 min
Yield: 4 people
Ingredients: 1.7 lb Frozen Lamb Forequarter Cut; 2 cups Freekeh; 2 tbsp Ghee; 1 large Onion; 5 pods Cardamom Pods; 2 sticks Cinnamon Sticks; 3 leaves Dried Bay Leaves; 2 cups Yogurt; 2 medium Cucumbers; 1 tsp Dried Mint; 2 cloves Garlic; 0.25 cup Cashews

Slow CookHigh ProteinOne-PotDinnerComfort Food

Medium

90min

650kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Tender lamb served over nutty, smokey freekeh grains cooked in rich broth, accompanied by a refreshing cucumber yogurt sauce.

This Slow-Cooked Lamb with Freekeh & Cucumber Yogurt is the definition of comfort food, bringing deep, earthy flavors straight to your table. The star of the show is the lamb forequarter, which transforms into melt-in-your-mouth tenderness when simmered slowly with aromatic spices like cardamom, cinnamon, and bay leaves. The rich broth created from the lamb is then used to cook the freekeh—an ancient grain made from roasted green wheat—infusing every grain with a smoky, savory depth that rice simply can't match. To balance the richness of the meat and grains, a cooling side of cucumber yogurt with dried mint provides a refreshing contrast. This dish is not only a protein powerhouse but also a celebration of texture, from the tender meat to the chewy, nutty grains and the crunch of toasted nuts on top. It's a perfect meal for utilizing hearty freezer staples alongside fresh dairy and vegetables.

Ingredients

800 g Frozen Lamb Forequarter Cut
400 g Freekeh
2 tbsp Ghee
1 large Onion
5 pods Cardamom Pods
2 sticks Cinnamon Sticks
3 leaves Dried Bay Leaves
500 g Yogurt
2 medium Cucumbers
1 tsp Dried Mint
2 cloves Garlic
30 g Cashews

Instructions

1
Thoroughly wash the freekeh in a bowl of cold water, skimming off any debris that floats. Drain well.
2
In a large pot, heat half the ghee and sear the lamb forequarter pieces until browned on all sides. Add the quartered onion, cardamom pods, cinnamon sticks, bay leaves, and a pinch of salt.
3
Cover the lamb with water (approx 1.5 liters) and bring to a boil. Skim off any foam. Reduce heat, cover, and simmer for 60-90 minutes until the meat is tender.
4
Remove the lamb from the pot and set aside. Strain the broth, discarding the solids. Measure out roughly 800ml (3.5 cups) of broth.
5
In a clean pot, heat the remaining ghee. Toast the cashews until golden, remove and set aside. In the same fat, sauté the washed freekeh for 2 minutes.
6
Pour the reserved lamb broth over the freekeh. Bring to a boil, then reduce heat to low, cover, and cook for 20-25 minutes until the liquid is absorbed and grains are tender.
7
While the freekeh cooks, dice the cucumbers and mince the garlic. Mix them into the yogurt with the dried mint and a pinch of salt.
8
Serve the fluffy freekeh topped with the tender lamb pieces and toasted cashews, with the cold cucumber yogurt on the side.

Chef's Tips

•If you have a pressure cooker, you can cook the lamb in 30 minutes instead of 90.
•To make the lamb crispy, you can quickly broil it in the oven for 5 minutes after boiling.