Enjoyable for the family on a cold winters night
1 cup uncooked Freekeh (whole or cracked grain)
4 tbs. olive oil
1 onion, finely chopped
150g lamb loin, in 1 cm cubes
1 1/2 teaspoon harissa (a garlic, chilli, and olive oil puree)
1.5 litre chicken stock
2 tightly packed cups baby spinach leaves, washed and dried
1/2 cup chopped fresh coriander
juice of 1 lemon
1 tomato diced
salt and pepper
- Heat oil in saucepan and fry onions and lamb until light golden. Add harissa. Add Freekeh and coat grains well.
- Slowly add chicken stock and simmer for 20 minutes or longer, until grains are tender.
- When ready to serve, add the tomato, lemon juice, spinach leaves, coriander and season to taste. Simmer for another 5 minutes. Serve in soup bowls while hot. Garnish with fresh coriander.