Lebanese Pressure-Cooked Lamb and Freekeh Grain Bowl
A comforting skillet supper featuring tender pressure-cooked lamb with aromatic Lebanese spices served over nutty freekeh grain, complemented by a medley of sautéed seasonal vegetables for a balanced weeknight meal.
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Overview
This Lebanese-inspired skillet supper features tender lamb shoulder cooked quickly under pressure with aromatic spices, served atop fluffy freekeh, a smoky green wheat grain prized in Middle Eastern cuisine. A colorful medley of sautéed seasonal vegetables adds freshness and balance to this hearty grain bowl, making it ideal for a flavorful and nutritious weeknight dinner.
Why you’ll love it
- Pressure cooking cuts down the time required for tenderizing lamb without sacrificing flavor.
- Freekeh offers a unique nutty flavor and firm texture, complementing the rich lamb.
- Seasonal vegetables add color, nutrients, and variety, making it a balanced meal.
- Easy to prepare and adaptable with vegetables you have on hand.
Ingredient notes
- Lamb shoulder: Use bone-in or boneless for the best tenderness and flavor.
- Freekeh: Available at Middle Eastern markets or specialty stores; opt for cracked freekeh for faster cooking.
- Lebanese spices: A blend including cinnamon, allspice, cumin, and coriander creates an authentic aroma.
- Seasonal vegetables: Suggested are bell peppers, zucchini, carrots, or green beans, but feel free to swap based on availability.
Serving & storage
Serve the lamb and vegetables atop the freekeh grain while warm. Garnish with fresh parsley or a drizzle of tahini sauce if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warmed through. For best results, store freekeh and lamb separately if possible to maintain texture.
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Chef tips
- If using a stovetop pressure cooker, ensure you follow safety guidelines for releasing pressure.
- Freekeh can be replaced with bulgur wheat if freekeh is unavailable, but the flavor profile will differ slightly.
- Adjust the cooking liquid amount as needed; the lamb should be mostly submerged in broth before pressure cooking.
- For extra richness, add a tablespoon of tomato paste when sautéing the onions and garlic.
Ingredients
- 600 g (1.3 lbs) lamb shoulder, cut into 4 cm cubeslamb shoulder
- 200 g (1 cup) cracked freekehfreekeh grain
- 1 large onion, finely choppedonion
- 3 cloves garlic, mincedgarlic
- 1 red bell pepper, choppedred bell pepper
- 1 medium zucchini, choppedzucchini
- 2 medium carrots, slicedcarrots
- 2 tbsp olive oilolive oil
- 1 tsp ground cinnamonground cinnamon
- 1 tsp ground allspiceground allspice
- 1 tsp ground cuminground cumin
- 1 tsp ground corianderground coriander
- Salt, to tastesalt
- Freshly ground black pepper, to tasteblack pepper
- 750 ml (3 cups) low-sodium beef or lamb brothbeef or lamb broth
- 2 tbsp fresh parsley, chopped (optional)fresh parsley
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Equipment
- pressure cooker or Instant Pot
- large skillet
- wooden spoon
- measuring cups and spoons
- cutting board
- sharp knife
- medium saucepan
Nutrition per serving
- Calories560
- Protein42 g
- Carbs45 g
- Fat18 g
Step-by-step
Step 1
Heat 1 tablespoon of olive oil in the pressure cooker over medium-high heat. Add lamb cubes, season with salt and pepper, and brown on all sides for about 5 minutes. Remove and set aside.Step 2
Add the chopped onion and garlic to the cooker, sauté for 3 minutes until softened and fragrant.Step 3
Stir in the spices: cinnamon, allspice, cumin, and coriander. Cook for 1 minute to release the aromas.Step 4
Return the lamb to the pressure cooker. Pour in the broth, stir, and ensure lamb is submerged. Secure the lid and set to high pressure for 25 minutes.Step 5
While the lamb cooks, rinse freekeh thoroughly under cold water. In a medium saucepan, combine freekeh with 500 ml (2 cups) water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook until tender, about 20 minutes. Drain any excess water if necessary.Step 6
Once cooking time is up, carefully release pressure according to the manufacturer's instructions. Remove lamb and keep warm.Step 7
In a large skillet, heat remaining 1 tablespoon of olive oil. Add seasonal vegetables (bell pepper, zucchini, carrots) and sauté over medium heat for 6-8 minutes until tender but still crisp. Season with salt and pepper.Step 8
Fluff the cooked freekeh with a fork. Serve the lamb over the freekeh grain, topped with sautéed vegetables. Garnish with chopped parsley.
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