Delicious One Pot Turkish Pilaf, Lamb Freekeh Pilaf

This is one of my favorite pilafs made with lamb, freekeh (smoked green durum wheat), bulgur and chilies. It's not only a perfect condiment for many dishes, but also can be served as a main dish as it's packed with incredible flavors.

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☕ Glass Measuring Jug 1 litre: https://amzn.to/3utpgEa
🍳 Baking Sheet: https://amzn.to/3QtKPgg
🔪 My favorite (budget) Whetstone for Knife Sharpening: https://amzn.to/3L8UmqC
🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3Ju1RXM
🍢 Flat Kebab Skewers: https://amzn.to/3DYZMlq
🍢 Square Skewers: https://amzn.to/3rqlzxc
🔪 Turkish Kebab and Meat Knife 40 cm: https://amzn.to/3uJLh1X
🥣 Round Mixing Tray Stainless Steel: https://amzn.to/3POft48

Ingredients:
• 500 g lamb leg, diced
• 100 g clarified butter (alternatively 100 g lamb fat or lard)
• 1 cup freekeh
• 1/2 cup coarse bulgur
• 1 onion, roughly chopped
• 5 cloves of garlic
• 2 green chilies or 1 green bell pepper
• 2 red chilies or 1 red paprika pepper
• 1 tbsp tomato paste
• 1 tbsp chili paste
• 1 tbsp chili flakes (pul biber)
• 1 cup cooked chickpeas (optional)
• 1 tsp ground black pepper
• 2 tsp salt
• 4 cups hot water
Instructions:
1. Trim the sinews and cut the lamb into cubes, set aside
2. Peel the onion, roughly chop into chunk size pieces
3. Cut the chilies / peppers into 2 cm – 1 inch size pieces and set aside
4. Heat up a large pan and melt 100 g clarified butter and heat up on medium heat
6. Add the lamb cubes, sear, stir until all sides are nicely browned
7. Add the onions, stir and cook until they are softened and translucent
8. Add 5 cloves of garlic (roughly chopped or whole),
9. Add the chili flakes, tomato paste and chili paste, stir and cook until fragrant
10. Finally add chopped chilies and red paprika, chickpeas, 4 cups hot water, salt and black pepper
11. Stir and bring to a boil and let it simmer lid covered for 15 mins
12. Finally add 1 cup freekeh and ½ cup coarse bulgur, stir to combine, cover the lid
13. Let it simmer for 15 minutes until the freekeh and bulgur soaks up the liquid
14. Turn off the heat, cover the pan with a paper or kitchen towel, cover the lid
15. Let it rest for at least 15 minutes to steam and for the flavors to combine
16. Serve warm and enjoy..

*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.