Creamy Lamb and Wheat Porridge — Lamb Harees
Gulf celebration porridge of slow-cooked wheat and shredded lamb whisked into a creamy texture, finished with brown butter, cinnamon, and a fresh parsley sprinkle.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 600g lamb shoulder dry, rub with 0.5 tsp salt. Dice 200g onion finely. Drain pre-soaked 140g wheat berries. Measure 0.5 tsp ground cinnamon, 0.5 tsp white pepper, 1 tsp salt, lightly crush 4 cardamom pods. Chop 10g parsley finely.
Boil
Combine lamb, wheat berries, onion, 2 cinnamon sticks, cardamom, 2 bay leaves, ground cinnamon, white pepper, salt in a heavy 24cm saucepan. Pour in 1000ml hot water, bring to rolling boil over high heat for 2 minutes, stirring once.
Braise
Lower heat to lowest setting, cover tightly, slow-cook 50 minutes until lamb pulls easily from bone and wheat berries are very soft. Check once at 40 minutes; liquid should simmer gently.
Build
Lift lamb to a board, discard cinnamon sticks, cardamom pods, bay leaves. Shred meat off bone with two forks, discard bone. Return shredded lamb to wheat in pot.
Finish
Whisk vigorously over low heat for 5 to 6 minutes with wooden spoon, breaking down wheat berries until mixture turns smooth, creamy, glossy porridge. Top up with splash of hot water if it tightens. Meanwhile, heat 30g butter in small pan over medium for 90 seconds until foaming and nutty brown.
Plate
Stir 0.5 tsp cinnamon and 0.5 tsp cumin into brown butter off heat. Ladle harees into deep bowls, drizzle spiced brown butter generously over surface, scatter parsley, dust lightly with cinnamon, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.