Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 300 grams of boneless lamb sirloin cubes with 1 tablespoon of grated fresh galangal, 1 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, 0.25 teaspoon of turmeric powder, 0.25 teaspoon of black pepper, and 0.5 teaspoon of sea salt for at least 15 minutes.

2. 2

   Heat 1 tablespoon of olive oil in a wok over high heat until shimmering.

3. 3

   Add the marinated lamb to the hot wok and stir-fry for 3-4 minutes until browned on all sides, then remove the lamb from the wok and set aside.

4. 4

   In the same wok, add 1 medium thinly sliced yellow onion and 1 cored and thinly sliced red bell pepper, stir-fry for 3 minutes until softened.

5. 5

   Add 2 minced cloves of garlic to the wok and stir-fry for 1 minute until fragrant.

6. 6

   Return the browned lamb to the wok, along with the steeped 0.5 gram saffron threads and their 2 tablespoons of hot water soaking liquid, and 2 tablespoons of fresh lemon juice, tossing everything together for 2 minutes to heat through and coat the ingredients.

7. 7

   Gently fold in 1 cup of cooked green freekeh, 2 tablespoons of chopped fresh parsley, and 1 tablespoon of chopped fresh mint, ensuring everything is well combined and warmed through before serving.