Ingredients
- 1 kg shoulder or leg of lamb cut into small pieces
- 50 g freekeh (crushed green wheat)
- 50 g chickpeas
- 50 g of peeled broad beans
- 2 white onions
- 6 cloves of garlic
- 1/2 bunch of coriander
- 1 teaspoon(s) of tomato paste
- 1 tablespoon(s) of paprika
- 1 tablespoon(s) of powdered coriander
- 1 teaspoon(s) of caraway
- 1/2 bunch of mint
- 500 g canned crushed tomatoes
- 1 stalk of celery
- 1 lemon
-
olive oil
-
salt pepper
Preparation
-
Soak the chickpeas and fava beans in water overnight. Rinse them and drain them.
-
Heat a drizzle of olive oil in a casserole dish and brown the salted and peppered pieces of lamb until golden brown. Add the onions, garlic and half of the chopped coriander bunch. Sweat gently without coloring them.
-
Add the chickpeas, fava beans, tomato paste, paprika, coriander powder, caraway and mint leaves. Add salt and pepper. Add 1/2 l of water, mix and cook for a few minutes over medium heat.
-
Add the crushed tomatoes, celery and 1 l of water. Bring to a boil, cover the pot and reduce the heat. Cook over low heat until the meat and vegetables are cooked through.
-
Rinse the freekeh and let it soak in water for 5 to 10 minutes. Remove any impurities that float to the surface. Drain it and add it to the casserole dish. Mix well and cook for 15 minutes over low heat, stirring regularly.
-
Add the chopped coriander and mint. Let it heat up for a few minutes.
-
Serve the chorba with a squeeze of lemon juice.
