Idlib Slow-Simmered Lamb and Freekeh Broth

A whole-cut lamb slow-simmered for three hours with aromatic vegetables, warm spices, and dried Aleppo chili until the broth becomes extraordinary — then freekeh cooked in that broth, the meat returned on top, and the dish finished with fried onions and toasted almonds. This is celebration food.

Ingredients

• 1.5 kg bone-in lamb shoulder pieces
• 2 large yellow onions, quartered
• 1 head whole garlic head, halved across the equator
• 1 stick cinnamon stick
• 5 pods whole cardamom pods
• 4 cloves whole cloves
• 2 leaves bay leaves
• 1 whole dried Aleppo chili or mild dried red chili
• 2 tbsp salt
• 2 cups whole freekeh (cracked if unavailable)
• 3 tbsp clarified butter (ghee)
• 2 large yellow onion, thinly sliced
• ½ cup blanched almonds
• 1 tsp ground allspice
• ½ tsp ground cinnamon

Method

1. Cover lamb pieces with cold water in a large pot. Bring to a boil, skim the foam aggressively for 5 minutes, then drain and rinse the lamb and pot.
2. Return lamb to pot with onions, garlic, all whole spices, dried chili, and salt. Cover with 3 liters of cold water. Bring to a simmer, cover, and cook over low heat for 2½ hours until the lamb is falling off the bone.
3. Remove the lamb pieces. Strain the broth and discard solids. Taste the broth — it should be deeply savory. Adjust salt.
4. Rinse the freekeh in cold water. Bring 5 cups of the strained lamb broth to a boil in a clean pot. Add freekeh, allspice, and cinnamon. Cover and cook on low heat for 35 minutes (whole freekeh) until tender and has absorbed the broth. Add more broth if it becomes dry.
5. While freekeh cooks, fry the sliced onions in clarified butter until deeply caramelized and crisp, about 20 minutes. Remove with a slotted spoon. In the same butter, fry almonds until golden.
6. Arrange the freekeh on a large platter. Place the lamb pieces on top. Scatter caramelized onions and fried almonds over everything.
7. Serve remaining hot broth in small bowls alongside, for drinking.

The story