Lamb & Freekeh Suhoor Pilaf

Per serving

Calories

753

Protein

36 g

Carbs

69 g

Fat

37 g

Fibre

12 g

Vitamins and minerals, % of a day’s needs

• Iron36%
• Vitamin D1%
• B12135%
• Zinc70%
• Magnesium44%
• Omega-330%
• Folate10%
• Calcium10%
• Potassium20%
• Vitamin C4%
• Riboflavin36%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 250 g Ground lamb
• 160 g Freekeh (roasted wheat)
• 160 g Onion
• 20 ml Olive oil
• 30 g Flaked almonds
• 3 Garlic cloves
• 0.5 tsp Ground cinnamon
• 1 tsp Ground cumin
• 1 tsp Salt
• 0.5 tsp Black pepper

Method

1. 1

   Finely chop the 160g of onion and mince 3 garlic cloves. Rinse the 160g of freekeh under cold water until it runs clear, then drain it well.

2. 2

   Toast the 30g of flaked almonds in a dry pan over medium heat for 3 minutes, shaking often, until they are golden and smell nutty. Tip them onto a plate so they stop cooking.

3. 3

   Heat 20ml of olive oil in the same pan over medium-high heat and cook the 250g of ground lamb for 6 minutes, breaking it up, until it is well browned and the fat has rendered out.

4. 4

   Add the chopped onion and cook over medium heat for 5 minutes until softened, then stir in the garlic, 1 teaspoon of ground cumin and a half teaspoon of ground cinnamon and cook for 1 minute more, until fragrant.

5. 5

   Stir in the drained freekeh with 500ml of water, 1 teaspoon of salt and a half teaspoon of black pepper. Bring to the boil over high heat, then cover, reduce to low and cook for 20 minutes, until the grains are tender but still have a bite.

6. 6

   Take the pan off the heat and leave it covered for 5 minutes, then fork the pilaf through, divide between 2 bowls and scatter over the toasted almonds.