1. In a cooking pot, place the lamb pieces and cover with water. Add salt and put on high heat until the water boils.
Reduce the heat and cover the cooking pot and let it simmer for about 1½ hr until the meat is tender. Check every once in a while to remove the foam forming on top of the water. Discard the foam.
When done, remove the meat from the cooking pot and keep it warm. Reserve the meat broth for later use.
In a skillet, fry the chopped onions in butter until they become soft.
Add in the freekeh and stir for 2 min.
Pour the meat broth over the freekeh and season with the spices and salt. Add more water if needed to cover the freekeh by at least 10 cm.
Bring to a boil then leave covered over low heat until the water and broth are absorbed by the freekeh. Make sure that the freekeh does not dry out by adding water from time to time if needed.
To serve, put the freekeh in a serving dish; top it with the meat pieces and sprinkle with the fried almonds.
The same dish can be prepared with chicken rather than lamb.