Ramadan Leg of Lamb Freeekeh

Start by cleaning the Freekeh, wash it very well, then soak it for half an hour

Put the meat in a pressure cooker with cardamom, mastic, and bay paper with two cloves, turn the stick of cinnamon, the salt, and water, and boil for three-quarters of an hour

In another saucepan, put the 8 pieces of chopped chicken with half an onion and two cloves of garlic, green pepper, lime, coarse spices with turmeric, and salt

Let simmer on low heat with the addition of a spoonful of butter and turn it over until it absorbs all the liquids. Add with butter, spices, and a little cream

In a non-stick pan, put three-quarters of the butter with half a head of finely chopped onions with coarse spices and cardamom, a dash turmeric, star anise, and stir them well on a low heat until it becomes golden in color

Add one cup of stock so that the water is more than the level of cooking the rice

Leave it on high heat for 10 minutes, then reduce the heat and let simmer

In the chicken boiled water, boil the snap peas, then drain them. Sauté the meat with the remaining butter, add the snap peas with the spices, and set aside until pouring and serving the Freekeh

Braise with a tablespoon of nut butter, cashews, and walnuts

After the Freekeh is cooked; then pour it into the serving plate, then pour the meat and peas over it

Serve in a serving plate; then decorate the edges of the plate; then put the lamb meat on top

Sprinkle the nuts on top

Serve and enjoy your dish!