Jareesh Bil LahamGulf-Style Cracked Wheat and Lamb Porridge
A Gulf-style cracked-wheat and lamb porridge cooked until soft and finished with yogurt. The title is qualified because jareesh is prepared in several regional styles.
Prep
25m
Cook
2h 10m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
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.
Soaking
- 350gCracked Wheat (rinsed)
- 1lWater
Porridge
- 800gLamb Shoulder (cut into large pieces)
- 150gOnion (finely chopped)
- 20gGarlic (crushed)
- 40gGhee
- 8gBaharat
- 4gCumin Powder
- 12gSalt
- 2gBlack Pepper
- 1.3lMeat Stock
- 200gPlain Yogurt (room temperature)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Soak the cracked wheat in the water for about 20 minutes, then drain well.
- 02
Heat the ghee in a heavy pot over medium heat. Add the onion and cook until golden.
- 03
Add the garlic, baharat, cumin powder, salt, and black pepper, and stir until fragrant.
- 04
Add the lamb shoulder and brown it lightly on several sides.
- 05
Pour in the meat stock, bring to a boil, then cover and simmer gently until the lamb shoulder is very tender.
- 06
Remove the lamb shoulder, shred the meat, and return it to the pot.
- 07
Add the drained cracked wheat and cook slowly, stirring often, until the wheat is fully softened and the mixture becomes thick and porridge-like.
- 08
Lower the heat and stir in the plain yogurt. Warm gently without a hard boil until smooth and creamy.
- 09
Serve hot.
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