Sultaniyah Lahm Bil Teen Wal Freekeh: Imperial Braised Lamb Shoulder with Saffron-Kissed Figs and Aromatic Smoked Freekeh Pilaf

Pat the lamb shoulder dry with paper towels. In a small bowl, combine the 7-spice blend, ground cinnamon, ground allspice, sea salt, and black pepper. Rub the spice mixture generously all over the lamb shoulder. For best results, cover and refrigerate for at least 4 hours, or preferably overnight.

Preheat a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Add 2 tablespoons of olive oil. Once hot, sear the lamb shoulder on all sides until deeply browned and caramelized, about 5-7 minutes per side. Remove the lamb from the pot and set aside.

Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the sliced onions and sauté, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Add the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.

Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced. Return the seared lamb to the pot. Add the lamb broth, bay leaves, and cinnamon sticks. Bring to a gentle simmer, then cover the pot tightly and transfer to a preheated oven at 160°C (325°F). Braise for 3 to 4 hours, or until the lamb is fork-tender and easily pulls away from the bone. Flip the lamb halfway through braising.

About 30 minutes before the lamb is done, slice the figs in half lengthwise. In a medium skillet, melt the butter over medium heat. Add the fig halves, cut-side down. Drizzle with honey and the steeped saffron water. Cook for 5-7 minutes, gently turning once, until the figs are softened and caramelized. If using, stir in the orange blossom water in the last minute of cooking. Remove from heat and set aside.

While the lamb is braising, rinse the freekeh thoroughly under cold water until the water runs clear. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the finely diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the rinsed freekeh to the saucepan and toast for 2-3 minutes, stirring constantly, until slightly nutty in aroma. Pour in the chicken or vegetable broth, add salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the freekeh is tender and the liquid is absorbed. Fluff with a fork.

Once the lamb is tender, carefully remove it from the Dutch oven and place it on a carving board. Tent with foil and let it rest for 10-15 minutes. Strain the braising liquid into a saucepan, discarding the bay leaves, cinnamon sticks, and any large pieces of onion. Skim off any excess fat. Bring the liquid to a simmer over medium-high heat and reduce by about one-third, until it thickens slightly into a rich jus. Taste and adjust seasoning if needed.

Shred or slice the lamb shoulder into generous portions. Arrange a bed of the aromatic smoked freekeh pilaf on each serving plate. Top with the tender lamb, spoon over the rich reduced jus, and artfully arrange the saffron-kissed figs alongside. Garnish with toasted pine nuts and freshly chopped parsley. Serve immediately.