Lebanese Lamb and Freekeh Stew with Root Vegetables
A hearty Lebanese-inspired stew combining tender lamb shoulder, nutty freekeh grains, and seasonal root vegetables slow-cooked to develop rich, comforting flavors. This dish highlights traditional Middle Eastern spices and textures, perfect for a nourishing weeknight meal.
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Overview
This Lebanese Lamb and Freekeh Stew combines tender chunks of lamb shoulder with nutty freekeh and a medley of root vegetables slowly simmered in a fragrant blend of Middle Eastern spices. The slow cooking allows the flavors to meld beautifully, creating a comforting and nourishing meal perfect for chilly evenings or family dinners.
Why you’ll love it
- Deeply flavorful with authentic Middle Eastern spices like cinnamon, allspice, and coriander.
- Nutritious whole grain freekeh adds texture and wholesome goodness.
- Loaded with seasonal root vegetables for natural sweetness and color.
- Slow cooking makes the lamb melt-in-your-mouth tender.
- Great for meal prep and leftovers reheat wonderfully.
Ingredient notes
Lamb shoulder: Choose well-marbled pieces for tenderness and flavor.
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Freekeh: A roasted green wheat grain, available pre-cooked or raw; if using pre-cooked, adjust cooking times accordingly.
Root vegetables: Use carrots, parsnips, and turnips or any seasonal sturdy root vegetables.
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Spices: Ground cinnamon, allspice, coriander, and cumin provide authentic Middle Eastern warmth.
Serving & storage
Serve hot as a stew with a side of toasted flatbread or a fresh salad. This stew stores well in an airtight container refrigerated for up to 3 days and freezes beautifully for up to 3 months. Reheat gently on the stovetop until warmed through.
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Chef tips
- For deeper flavor, marinate lamb in spices and a little olive oil for 1-2 hours before cooking.
- If you cannot find freekeh, substitute with green wheat berries or bulgur wheat, adjusting cooking times accordingly.
- Use a heavy-based pot or Dutch oven to prevent burning and ensure even cooking.
- Make sure to brown the lamb well to develop rich flavor in the stew.
- Store leftovers in airtight containers in the refrigerator up to 3 days or freeze for up to 3 months.
Ingredients
- 800 glamb shoulder, trimmed and cut into 3 cm cubes
- 150 gfreekeh, rinsed
- 3 tablespoonsolive oil
- 1 largeonion, finely chopped
- 3 clovesgarlic, minced
- 2 teaspoonsground cinnamon
- 1 teaspoonground allspice
- 1 teaspoonground coriander
- 1 teaspoonground cumin
- 2 mediumcarrots, peeled and chopped
- 2 mediumparsnips, peeled and chopped
- 1 mediumturnip, peeled and chopped
- 800 mlbeef or lamb stock
- 400 gcanned chopped tomatoes
- Salt and freshly ground black pepperto taste
- Fresh parsleychopped, for garnish
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Equipment
- large heavy-based pot or Dutch oven
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring jug
Nutrition per serving
- Calories520
- Protein38 g
- Carbs32 g
- Fat23 g
Step-by-step
Step 1
Heat 2 tablespoons of olive oil in a large heavy-based pot over medium-high heat. Add the lamb cubes and brown on all sides, working in batches if necessary. Remove lamb and set aside.Step 2
Add the remaining 1 tablespoon olive oil to the pot. Sauté the chopped onion on medium heat until soft and translucent, about 5 minutes.Step 3
Add the minced garlic and cook for 1 minute until fragrant.Step 4
Stir in ground cinnamon, allspice, coriander, and cumin. Cook the spices with the onions and garlic for 1 minute to release their aromas.Step 5
Return the browned lamb to the pot and mix well to coat with the spices and onions.Step 6
Add chopped carrots, parsnips, and turnip to the pot and stir to combine.Step 7
Pour in the stock and canned chopped tomatoes. Bring the mixture to a gentle boil, then reduce heat to low to simmer. Cover and cook for 90 minutes, stirring occasionally.Step 8
Rinse the freekeh under cold water. Add the freekeh to the stew, stir well, and cook uncovered for another 25-30 minutes until the freekeh and vegetables are tender and the stew has thickened. Add salt and pepper to taste.Step 9
Remove from heat and let the stew rest for 5 minutes before serving. Garnish with chopped fresh parsley.
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