Persian Lamb Eggplant And Freekah Stoup Recipe

Ingredients For Persian Lamb Eggplant And Freekah Stoup Recipe

• 2 tablespoon Extra virgin olive oil
• 500 gram Diced lamb
• 2 centimeter 4 baby eggplant, cut thick slices
• 1 Brown onion, chopped
• 2 Dried bay leaves
• 2 teaspoon Ground Cumin
• 2 teaspoon Ground coriander
• 2 tablespoon Tomato paste
• 3 cup Massel beef style liquid stock
• pinch Saffron Threads
• 0.75 cup Cracked freekeh, rinsed
• 0.5 cup Dried apricots
• 1 tablespoon Honey
• 1 tablespoon Preserved lemon rind, thinly sliced
• 2 cup Frozen broad beans, thawed, peeled
• 2 tablespoon Chopped pistachio kernels
• 0.25 cup Fresh mint leaves