Freekeh with Lamb & Rhubarb

Name: Freekeh with Lamb & Rhubarb
Prep time: 25 min
Cook time: 2 h 40 min
Total time: 3 h 5 min
Yield: Serves 4
Ingredients: 2.5 l/88 fl oz/10½ cups Vegetable Stock; 240 g/8½ oz pearl onions or small shallots, peeled; 2 tsp Aleppo pepper flakes or crushed chilli flakes; 400 g/14 oz/2½ cups wholegrain freekeh or wholegrain farro, rinsed well; ¼ tsp coriander seeds; 250 g/9 oz rhubarb, cut into 2.5cm/1in lengths; ½ tsp ground allspice; 1 bay leaf; sea salt and freshly ground black pepper; Greek yogurt, to serve; 2 tbsp roughly chopped coriander/cilantro leaves, to sprinkle; 5 cm/2 in piece of root ginger, peeled and chopped very finely; 900 g/2 lb lamb shank(s); 30 g/1 oz/2 tbsp salted butter; 30 g/1 oz/scant ¼ cup blanched almonds; 2 tbsp pine nuts; 6 garlic cloves, crushed with the blade of a knife

Preparation info

Serves
4

Difficulty
Medium
Ready in
3 hr 30

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

Freekeh is my number one grain. The wheat is harvested young when the grains are soft and full of moisture. The grain is then sun-dried before being roasted over an open fire for several minutes. Once cooled, it’s rubbed to separate it from the chaff. It can be purchased cracked or whole, and will often require careful cleaning to rid it of any stones.

Ingredients

Main course
Spicy

Ingredients

Method