Jireesh (Kuwaiti Cracked Wheat and Lamb Porridge)

Ingredients

• 2 cups cracked wheat (jireesh), soaked in water for 4 hours
• 1.5 lbs bone-in lamb shoulder, cut into 2-inch chunks
• 3 tbsp ghee
• 2 yellow onions (1 diced, 1 thinly sliced)
• 6 cloves garlic, minced
• 2 tsp baharat spice blend
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2 medium tomatoes, diced
• 2 tbsp tomato paste
• 1 dried black lime (loomi)
• 8 cups water
• 1/4 cup chopped parsley
• Salt and black pepper to taste

Before you cook

• Drain the soaked cracked wheat in a colander.
• Cut the lamb shoulder into 2-inch chunks.
• Pierce the dried lime several times with a fork.
• Thinly slice one onion and set it aside separately for frying later.

Steps

1. Melt the ghee in a large heavy pot over medium heat.
2. Add the diced onion and cook until soft, about 5 minutes.
3. Stir in the garlic and cook for 1 minute.
4. Add the lamb and brown it on all sides, about 8 minutes.
5. Stir in the baharat, turmeric, cumin, salt and pepper.
6. Add the tomatoes and tomato paste and stir to coat the lamb.
7. Pour in the water and drop in the pierced dried lime.
8. Bring to a boil, then cover and simmer for 45 minutes.
9. Stir in the drained cracked wheat.
10. Cover and simmer on low heat for 45 minutes, stirring every 10 minutes.
11. Remove and discard the dried lime.
12. Mash some of the lamb into the wheat with the back of a spoon until the porridge thickens.
13. In a small pan, fry the sliced onion in a little ghee until deep golden and crisp.
14. Stir the chopped parsley into the porridge and taste for salt.
15. Spoon into bowls and top with the crispy fried onion.