Chorba Frik

Ingredients

• 400g lamb shoulder or neck, cut into 2cm cubes
• 150g freekeh (cracked green wheat)
• 1 large onion, finely chopped
• 2 celery sticks, finely chopped
• 400g ripe tomatoes, grated, or 1 x 400g tin chopped tomatoes
• 2 tbsp tomato puree
• 1 x 400g tin chickpeas, drained
• 3 tbsp olive oil
• 30g unsalted butter
• 1 tsp ground cinnamon
• 1 tsp freshly ground black pepper
• 1/2 tsp ground ginger
• 1 tsp dried mint
• 1 large bunch coriander, finely chopped
• 1 small bunch flat-leaf parsley, finely chopped
• 1.8 litres water or light lamb stock
• 2 tsp salt
• 1 lemon, cut into wedges

Before you cook

• Rinse the freekeh in cold water three times, rubbing it with your fingers, until the water runs mostly clear. Pick out any stones.
• Cut the lamb into small even cubes.
• Chop the onion, celery and herbs finely and grate the tomatoes.
• Keep back a small handful of coriander for finishing.

Steps

1. Set a large pot over medium heat and add the olive oil and butter.
2. Add the lamb and cook for 5 minutes, turning the pieces, until they lose their pink colour.
3. Stir in the onion and celery and cook for 5 minutes until soft.
4. Add the cinnamon, black pepper and ginger and stir for 30 seconds.
5. Add the tomato puree and the grated tomatoes and cook for 8 minutes, stirring, until the mixture thickens and darkens.
6. Stir in most of the chopped coriander and parsley and the salt.
7. Pour in the water, bring to a boil, then lower the heat and simmer covered for 30 minutes.
8. Add the rinsed freekeh and the chickpeas and stir well so the grains do not clump.
9. Simmer uncovered for 25 to 30 minutes, stirring every 5 minutes to stop the freekeh catching on the base, until the grains are plump and tender and the soup has thickened.
10. Crumble the dried mint between your palms into the pot and stir it through.
11. Taste and correct the salt and pepper, then thin with hot water if the soup has become too thick to pour from a ladle.
12. Stir in the reserved coriander and take the pot off the heat.
13. Ladle into bowls and serve with lemon wedges to squeeze over.