Spiced Lamb and Wheat Stew — Lamb Jareesh
Saudi crushed-wheat stew with shredded slow-cooked lamb in a baharat-tomato broth, finished with brown butter and crisp fried onion for celebration weekends.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 600g lamb shoulder dry, rub with 0.5 tsp salt. Finely dice 240g onion and 300g tomato. Finely grate 6 garlic cloves. Rinse and drain 140g jareesh. Thinly slice 80g onion for crisping. Chop 10g parsley. Measure all spices and have hot water ready.
Sear
Heat 30ml ghee in a 24cm saucepan over medium-high for 2 minutes until shimmering. Sear lamb on all surfaces for 7–8 minutes, turning every 90 seconds until deeply browned. Lift to a plate.
Bloom
Lower heat to medium, add diced onion, cook 5–6 minutes until softened. Stir in garlic, baharat, cumin, turmeric, cardamom, cinnamon sticks, dried limes, and Aleppo pepper; toast 45 seconds until fragrant. Stir in tomato paste, cook 1 minute.
Build
Add diced tomato and 0.5 tsp salt, simmer 3 minutes until oil pools at edges. Return lamb with jareesh, pour in 1000ml hot water. Bring to gentle simmer, cover, and braise on low for 40–45 minutes until lamb pulls easily from bone and wheat is very soft.
Fry
While the braise finishes, heat 40ml oil in a small pan over medium and fry sliced onion 6–7 minutes, stirring occasionally until evenly deep golden. Lift to paper towel to crisp and drain.
Finish
Lift lamb to a board, discard cinnamon sticks and dried limes. Shred meat with two forks, return to wheat. Whisk vigorously over low heat 3–4 minutes until smooth and creamy porridge. Heat 30g butter over medium 90 seconds until foaming and nutty brown. Stir in 0.5 tsp baharat off heat.
Plate
Ladle jareesh into deep bowls, drizzle spiced brown butter generously over, scatter crisp onion and parsley on top, and serve with lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.