Enjoyable for the family on a cold winters night

Ingredients

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

Method

(Serves 4)

1. Heat oil in saucepan and fry onions and lamb until light golden. Add harissa. Add Freekeh and coat grains well.
2. Slowly add chicken stock and simmer for 20 minutes or longer, until grains are tender.
3. 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.