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Name: Jareesh
Total time: 2 h
Yield: Serves 6
Cuisine: Saudi Arabia
Ingredients: 300 g crushed wheat (jareesh); 600 g bone-in lamb shoulder; 1 onion; 2 tomato; 3 tbsp ghee; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground black pepper; 1/2 tsp ground cinnamon; 1 dried lime; 1 tsp salt; 1.5 L water

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Saudi Arabia2 hServes 6cocinado antes

Jareesh

جريش · Jarīsh

Ingredientes12

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

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Preparación

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