فريكة بالخضار واللحم

In a pot, melt the ghee and add the chopped onion, sautéing for a few minutes

Add the frozen vegetables directly from the freezer and cook for a few minutes

Add the washed and drained freekeh, and stir in the ghee until fragrant and coated, continuously stirring.

Add the spices, salt, and pepper, then pour in the chicken stock.

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it cook until the freekeh is tender.

For the lamb, mix all marinade ingredients (honey, pomegranate molasses, soft or melted butter, olive oil, minced garlic, salt, and pepper) and brush it all over the meat.

Prepare the roasting pan by placing a rack covered with a large piece of aluminum foil, then a large piece of baking paper.

Scatter the fresh herbs, onion, garlic, cardamom pods, and cinnamon stick over the baking paper, drizzle with some olive oil, and season with salt and pepper.

Place the marinated lamb shoulder on top of the herbs and cover it tightly with both layers of paper.

Roast the lamb in a very hot oven for the first half hour, then lower the heat to 180°C and continue cooking for 3-4 hours, depending on the size of the lamb.

Occasionally, take some of the accumulated juices and drizzle them over the lamb.

In the last 10-20 minutes, uncover the lamb shoulder and broil it to give it a crispy finish.

Serve the lamb over the freekeh, topped with plenty of toasted almonds and a side of cucumber yogurt salad.