Algerian Chorba Frik with Buckwheat (Gluten-free)

Ingredients

• 500 g lamb shoulder, cut into small cubes
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 2 tbsp tomato paste
• 3 ripe tomatoes, grated
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp sweet paprika
• ½ tsp ground black pepper
• 1 tsp salt
• 1 small bunch coriander, chopped
• 1 small bunch mint, chopped
• 2 cups cooked chickpeas (or 1 can, drained)
• 8 cups water
• ¾ cup buckwheat groats, roughly crushed
• 1 lemon, cut into wedges

Method

1. Heat the oil in a large pot and brown the lamb on all sides.
2. Add the onion and cook until soft. Stir in the tomato paste, grated tomatoes, cinnamon, coriander, paprika, pepper, salt and half the fresh herbs. Cook for 5 minutes.
3. Pour in the water, bring to the boil, then cover and simmer gently for 50 minutes, until the lamb is nearly tender.
4. Add the chickpeas and the crushed buckwheat and simmer for 15 to 20 minutes more, stirring now and then, until the buckwheat is soft and the chorba has thickened.
5. Taste for salt, stir in the rest of the herbs and serve hot with lemon wedges.

Gluten-free check: Freekeh is green wheat, so it is not gluten-free. We use buckwheat groats instead (buckwheat is not related to wheat). Buy buckwheat labelled gluten-free, because it is often milled alongside wheat. We make the soup with water and let the meat and vegetables flavour it. Many cooks add a stock cube or stock powder; if you do, use one that is certified gluten-free – most standard cubes contain wheat.