Jareesh

جريش · Jarīsh

Ingredients12

• crushed wheat (jareesh)300 g
• bone-in lamb shoulder600 g
• onion1
• tomato2
• ghee3 tbsp
• ground cumin1 tsp
• ground coriander1 tsp
• ground black pepper1/2 tsp
• ground cinnamon1/2 tsp
• dried lime1
• salt1 tsp
• water1.5 L

Method

1. Rinse the crushed wheat until the water runs clear, then soak it in cold water for 30 minutes and drain.
2. Cut the lamb into large pieces. Finely chop the onion and dice the tomatoes.
3. Heat the ghee in a heavy pot, brown the lamb on all sides, then add the onion and cook until soft.
4. Stir in the tomatoes, cumin, coriander, black pepper, cinnamon, salt, and the pierced dried lime.
5. Pour in the water, bring to a boil, then simmer covered for about 1 hour until the meat is tender.
6. Add the drained wheat, stir well, and simmer uncovered over low heat for 40–50 minutes, stirring often, until thick and porridge-like.
7. Remove the bones and dried lime, shred the meat back into the pot, and adjust the salt.
8. Serve hot, traditionally with a drizzle of ghee on top.