Freekeh And Braised Grass-Fed Lamb Pilaf, Topped With Toasted Pine Nuts, And Served With Minty Yogurt Cucumber Sauce And Pomegranate Arils

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Nourished Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 cups organic freekeh (hulled ancient wheat), cleaned of any impurities via method described above, and soaked overnight in filtered water and a tablespoon of apple cider vinegar or fresh lemon juice

1.5 pounds grass-finished lamb stew meat, cubed

4 cups homemade bone broth, beef broth or homemade chicken broth

2 tablespoons grass-fed ghee

1 onion, diced

3-5 cardamom seeds

2-3 bayleaves

1/2 teaspoon allspice

1/2 teaspoon unrefined salt

1/2 teaspoon freshly ground black pepper

1/2 cup raw pine nuts, soaked overnight and then toasted

2 cups organic whole milk yogurt from grass-fed cows, preferably raw

2 medium organic cucumbers (or one large one), peeled and chopped

1 tablespoon ground dried mint (feel free to use fresh mint if you have it on hand)

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

few drops of fresh lime or lemon juice, to taste

unrefined salt and black pepper, to taste

handful of fresh pomegranate arils (optional)

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