Ingredients

• ¾ lb lamb, cut into pieces
• 2 scallions
• 2 cloves garlic
• 1 bunch cilantro, chopped
• 1 stalk celery, with leaves
• 3 tomatoes
• ½ cup chickpeas soaked overnight
• 1 teaspoon paprika and/or chili powder
• ½ teaspoon cinnamon
• 1 teaspoon ground coriander
• ½ teaspoon ground ginger
• 1 tablespoon dried mint
• 2 tablespoons tomato paste
• Salt
• Pepper
• 1 cup freekeh/Frik , rinsed and drained
• 3 tablespoons olive oil
• 8 cups water
• Pressure cooker

Directions

• In a pressure cooker, brown the meat in olive oil.
• Add the garlic, scallions, tomatoes, and celery to meat. Add half the cilantro leaves and tomato paste. Add the chickpeas, stir and sauté over low heat covered for about 5 minutes, stirring occasionally.
• Add the spices, salt, bay leaf, mint and hot water. Increase heat to bring to a boil, then reduce heat to medium.
• Lock the pressure cooker and cook on medium heat for 1 hour.
• Open the pressure cooker and check the amount of liquid. Add a little boiling water if necessary.
• Add frik into the pan and cook for 10 to 15 minutes over low to medium heat, stirring regularly to prevent it from sticking to the bottom of the pot.
• Turn off the heat and add remaining cilantro.

Notes

• 5-4-25
• I used a Dutch Oven not a pressure cooker, I just adjusted the simmer time
• I chopped all the veggies
• I used only 2/3 C of the Freekeh/Frik
• I added
• 1/2 Red Onion Sliced
• Celery Flake
• I used both Paprika & Lal Mirch
• Canned Chick Peas
• Indonesian Cinnamon
• I purchased the freekeh/Frik on Amazon
• I simmered the freekeh for about 30 minutes
• Chorba frik is a variant of a very traditional soup Maghreb consumed in Algeria, Tunisia and Libya, prepared with mutton or lamb.

Photos