Khaleeji Lamb Freeke

Perfectly cooked lamb and grains in a savory chicken stock with cinnamon, cardamom pods, and ginger powder. Nuts and pan-fried onions add the perfect crunch.

Ingredients:

1 ½ kg lamb with bones, cut into medium pieces
1 sachet MAGGI Secrets Meat Marinade
3 tablespoons vegetable oil mixed with ½ cup or 125ml water
6 ½ cups or 1625ml water
3 cubes MAGGI Chicken Stock
¼ teaspoon ginger powder
3 to 4 partially opened whole cardamom pods
1 cinnamon stick
3 tablespoons butter
2 medium size or 300g onions, diced
3 cups or 500g frikeh, rinsed well

Preparation:

1. In a bowl, marinate the lamb pieces with MAGGI Secrets Meat Marinade, oil and water. Cover and place in fridge for at least 3 hours or maximum overnight.

2. In a nonstick skillet, fry the lamb pieces on all sides until they become brown then add water.

3. Add MAGGI Chicken Stock cubes, ginger powder, cardamom pods and cinnamon sticks. Cover and simmer for 1 ½ hours or until the meat is tender.

4. Remove the meat and bones from the skillet, reserving the broth. Keep the meat warm.

5. Melt butter in the skillet and sauté the onions for 4-5 minutes until it becomes tender.

6. Measure around 5 ½ cups or 1375 ml from the meat broth and add to the frikeh, (if the stock is not enough add more water) then bring to the boil.

7. Reduce heat, cover and cook over low heat, around 25-30 minutes, or until all liquid is absorbed and the frikeh is cooked.

8. Remove the meat from the bones then serve the frikeh on an oval dish, topped with the pieces of lamb meat.

Serving Tip : Use fried almonds, pistachios, pine seeds, raisins and peas to garnish the dish.