← All recipes

🍲 Free Lamb and Eggplant Stew with Freekeh

645 kcal · 30 min · 4 servings

Ingredients

• 150 g freekeh (roasted green hard wheat) or bulgur
• salt
• 600 g lamb meat (e.g. shoulder)
• 1 onion
• 2 garlic cloves
• 10 g ginger root
• 1 red chili pepper
• 250 g frozen fava beans (or broad beans)
• 2 thin eggplants (250 g)
• 4 tbsp olive oil
• 1 tbsp baharat (Arab spice mix)
• 500 ml vegetable broth
• 200 g strained tomatoes
• 3 sprigs mint
• pepper
• 30 g pomegranate seeds (2 tbsp)
• 30 g chopped pistachio kernels (2 tbsp)

Instructions

1. 1. Put 400 milliliters of water and a pinch of salt into a pot.
2. 2. Bring the water to a boil.
3. 3. Stir in the freekeh (a green, unripe wheat variety).
4. 4. Cover the pot.
5. 5. Let the grain simmer on low heat for 30 minutes.
6. 6. Drain the grain.
7. 7. Let the grain drip dry well.
8. 8. Rinse the lamb meat under running water.
9. 9. Pat the meat dry with kitchen paper.
10. 10. Cut the lamb meat into cubes about 3 to 4 centimeters in size.
11. 11. Peel the onion.
12. 12. Peel the garlic.
13. 13. Peel the ginger.
14. 14. Chop the onion, garlic, and ginger finely.
15. 15. Cut the chili pepper in half lengthwise.
16. 16. Remove the seeds from the chili.
17. 17. Rinse the deseeded chili.
18. 18. Chop the chili finely.
19. 19. Let the beans thaw.
20. 20. Trim the eggplants.
21. 21. Wash the eggplants.
22. 22. Slice the eggplants.
23. 23. Heat 2 tablespoons of oil in a large pan.
24. 24. Fry the eggplant slices for 4 minutes over medium heat.
25. 25. Remove the eggplants from the pan.
26. 26. Add the remaining oil to the pan.
27. 27. Heat the oil.
28. 28. Brown the lamb meat on all sides for 5 minutes.
29. 29. Add the onion, garlic, ginger, and chili.
30. 30. Sauté everything for 3 minutes.
31. 31. Stir in the spice mix.
32. 32. Let the spices simmer for 2 minutes.
33. 33. Add the broth and tomatoes.
34. 34. Let the stew simmer covered on low heat for 30 minutes.
35. 35. Stir the beans and eggplants into the stew.
36. 36. Let everything simmer for another 10 minutes.
37. 37. Mix in the freekeh.
38. 38. Let the mixture warm through.
39. 39. Wash the mint.
40. 40. Shake the mint dry.
41. 41. Pluck off the mint leaves.
42. 42. Season the lamb stew to taste with salt and pepper.
43. 43. Sprinkle the stew with pomegranate seeds and pistachios.
44. 44. Garnish the stew with the mint leaves.

Nutrition per serving

• kcal: 645
• Protein: 55 g · Fett/Fat: 23 g · Carbs: 54 g