Braised Lamb Shank with Freekeh - Special Recipe by Chef Mohamed Abdou - Eats and Treats by Tania Rebello | THE DAILY TRIBUNE | KINGDOM OF BAHRAIN

Braised Lamb Shank with Freekeh - Special Recipe by Chef Mohamed Abdou - Eats and Treats by Tania Rebello

TDT | Manama                      

The Daily Tribune – www.newsofbahrain.com   

Ingredients

Lamb shank 400 gms

Red onion 100 gms

Tomato 100 gms

Mix spices 10 gms

Carrot 75 gms

Green peas 75 gms

Freekeh 200 gms

Salt 4 gms

Black pepper 3 gms

Bay leaves 1 gm

Cinnamon sticks 10 gms

Sweet chili paste Turkish 20 gms

Raisin golden 10 gms

Cashewnuts 20 gms

Olive oil 100 ml

Vegetable oil 50 ml

Chicken stock 1 ½ ltr

Instructions

• Sear the lamb shank in a pot on medium-low heat until it is browned on all sides. Remove from the pot and set aside.

• In the same pot start sautéing the onion and tomato until onions turn golden color, add the salt, black pepper, mix spices, bay leaves and the sweet chili paste.

• Return the lamb shank back to the pot, mix well with the ingredients and add 1ltr of the chicken stock.

• Preheat the oven to 180 C and cook the lamb shank for 1 ½ hour.

• Soak the freekeh in hot water for 1 hour.

• In small pan over medium heat, heat the vegetable oil add the cashewnuts and raisins and fry, stirring for 3 or 4 minutes or until golden, set them aside.

• In a deep pot and using the oil used to fry the nuts, cook the onion for 5 minutes or until they become light brown.

Add the carrot and green peas, and the freekeh, and remaining salt and pepper.

Add the cinnamon sticks to the pot, and stir- fry for 3 minutes, add the remaining chicken stock and bring to a boil over medium- high heat.

Stir, reduce the heat to low, cover and cook for 20 minutes or until the freekeh is fluffy and tender.

Uncover and stir a couple times to prevent the freekeh from sticking to the pot.

• Serve on a shallow plate with the lamb shank over the freekeh and top with fried cashewnuts and raisins.