Chorba

Heat olive oil in a large pot over medium-high heat. Add the lamb cubes and sear on all sides for 5-6 minutes until browned. Add the diced onions and cook for another 5 minutes until softened and translucent.

Stir in the tomato paste and grated tomatoes, cooking for 3-4 minutes until the mixture darkens and the raw tomato smell cooks off. Add the ground coriander and cinnamon stick, stirring for 30 seconds until fragrant.

Pour in the water or broth and bring to a boil. Reduce heat to low, cover partially, and simmer for 30 minutes until the lamb is becoming tender. Skim any foam that rises to the surface.

Add the rinsed freekeh and chickpeas to the pot. Continue simmering for another 25-30 minutes until both the freekeh and lamb are fully tender. The soup should thicken naturally from the freekeh's starch.

Stir in the chopped cilantro and mint during the last 5 minutes of cooking. Season with salt and black pepper to taste. The herbs should be vibrant and fresh-tasting against the rich, spiced broth.

Remove the cinnamon stick. Squeeze in the lemon juice and stir to combine. The acidity brightens all the flavors and cuts through the richness of the lamb.

Ladle the chorba into deep bowls, ensuring each serving has plenty of lamb, freekeh, and chickpeas. Serve hot with crusty bread and lemon wedges on the side.