Moroccan Lamb and Freekah

Ingredients:

  • 1 lamb shoulder
  • 500 g freekah (or your preferred grain/legume)
  • 100 g prunes
  • 2 tbsp cumin seeds
  • 1 tbsp minced garlic
  • 1 onion (or 1 fennel)
  • 1/4 tsp Cayenne pepper 
  • 2 cup vegetable stock (or lightly salted water)
  • Salt and pepper
  • 30cm Tangine

Method:

  1. Turn the oven to 200C. Make a small cut in the thick places of the lamb shoulder. Rub it with salt, pepper and garlic, try to get into all layers and cuts.
  2. Slice the whole onion and distribute the onion rings in the bottom of tangine.
  3. Put lamb shoulder over the onions. Pour Freekah in all the gaps but not over the lamb.
  4. Add Cayenne pepper to the stock and pour it over the Freekah so that the lamb is almost covered. Evenly distribute prunes over, by just lightly pressing in.
  5. Put the tangine into the oven at 200C for 30 minutes then reduce the temperature to 150C for 1 hour. Reduce to 120C and keep the tangine there for 30-60 minutes depending on when you want to serve it during this hour. 

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