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

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
Stew
Spicy

Ingredients

Method