Heat oil in a large skillet and saute the onions, stirring frequently, until translucent and softened - about five minutes.
Add the spices and cook for a further minute.
Add the cubed leftover lamb and cook, stirring frequently, until heated through.
Add the ready-to-eat freekeh and heat for a further minute or so, until warmed through.
Stir through the fenugreek leaves.
Stir the baharat (or smoked paprika) into the yogurt and serve immediately with the lamb mixture and freshly made baladi (wholemeal pitta breads). You can either stuff the pitta breads with the mixture or serve them separately.
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