Harees LahamLamb and Wheat Porridge

Name: Harees Laham (Lamb and Wheat Porridge)
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6
Cuisine: Oman
Ingredients: 450 g Harees Wheat (rinsed); 700 g Lamb Shoulder; 2 l Water; 12 g Salt; 60 g Ghee; 2 g Black Pepper

This slow-cooked wheat and lamb porridge is one of the region’s most comforting ceremonial dishes. The grains and meat are simmered together until they become smooth, rich, and almost creamy, then finished simply with ghee and pepper.

Prep

15m

Cook

Serves

Estimated

Nutrition

Per serving

670kcal

Calories

29g

Protein

38g

Fat

53g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Porridge

450g
Harees Wheat (rinsed)
700g
Lamb Shoulder
2l
Water
12g
Salt

Topping

60g
Ghee
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Place the harees wheat, lamb shoulder, water, and salt in a large heavy pot.
02
Bring to a boil, skim if needed, then lower the heat and cook very gently until the wheat is swollen and the lamb is falling apart.
03
Remove any bones or tough bits, then beat or mash the mixture until the lamb shoulder and harees wheat blend into a smooth, thick porridge.
04
Warm the ghee and spoon it over the porridge.
05
Finish with the black pepper and serve hot.

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