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This deeply satisfying Palestinian soup brings together succulent lamb, earthy freekeh, and a lively mix of fresh herbs and bright lemon. It's a truly comforting and flavorful dish, ideal for a cozy evening meal.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add lamb cubes and brown on all sides, about 5-7 minutes. Remove lamb and set aside.
Add chopped onion to the pot and cook until softened, about 5 minutes, stirring occasionally. Add minced garlic and cook for 1 minute more until fragrant.
Return the browned lamb to the pot. Stir in the rinsed freekeh, chicken or vegetable broth, salt, and black pepper. Bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 75-80 minutes, or until the lamb is very tender and the freekeh is cooked through. Stir occasionally to prevent sticking.
Stir in the fresh chopped cilantro, fresh chopped mint, and fresh lemon juice. Cook for an additional 5 minutes to allow the flavors to meld.
Taste and adjust seasoning as needed. Serve hot.
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