Lebanese Lamb Hushwee

Steps

1. Bring a small pot of salted water to the boil. Cook freekeh in pot of boiling water for 15 minutes, until tender with a bite. Drain, rinse under cold water and drain well.
2. While freekeh is cooking, prepare Lebanese lamb hushwee. Finely dice second measure of red onion; finely chop garlic; dice capsicum 1cm; thinly slice beans widthways.
3. Heat oil in a medium fry-pan (preferrably with a lid) on medium-high heat. Cook onion, garlic, capsicum and salt for 3-4 minutes, stirring often, until vegetables are soft. Add lamb and Lebanese 7 spice mix and cook for 1-2 minutes, breaking up with a wooden spoon as it cooks. Add figs and apricots and stock. Bring to a simmer, reduce heat to low and cover with a lid (if using). Cook for 12-15 minutes, until lamb is tender. Stir through green beans, season to taste, remove from heat and set aside.
4. While lamb is cooking, finish freekeh salad. Very thinly slice or finely dice red onion (if using); dice tomato 1cm; grate courgette; finely chop herbs. Add all to a medium bowl, along with cooked freekeh and toum. Toss well to combine and season to taste.
5. TO SERVE spoon freekeh onto plates and serve Lebanese lamb hushwee on the side. Drizzle over remaining toum.