Jareesh

🛒 Ingredients

• Coarse Cracked Wheat (Jareesh) 50 g · 170 kcal
• Lamb (shoulder or leg), boneless, cut into cubes 100 g · 250 kcal
• Onion 38 g · 15 kcal
• Ghee (Clarified Butter) 10 g · 90 kcal
• Cumin Powder 1 g · 4 kcal
• Black Pepper 0 g · 0 kcal
• Green Cardamom Pods 1 g · 3 kcal

👨‍🍳 Instructions

1. Rinse the cracked wheat thoroughly and soak it in water for at least 2 hours, or preferably overnight. Drain well before use.
2. In a large heavy-bottomed pot, melt a tablespoon of ghee over medium heat. Add the diced lamb and brown it on all sides; remove and set aside.
3. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes.
4. Return the lamb to the pot. Stir in the cumin powder, black pepper, and green cardamom pods. Cook for another 2 minutes until fragrant.
5. Add the soaked and drained cracked wheat to the pot, stirring well to combine with the lamb and spices. Pour in enough hot water or broth to cover everything by about 2-3 inches.
6. Bring the mixture to a boil, then reduce the heat to very low. Cover the pot tightly and simmer for at least 1.5 to 2 hours, stirring occasionally, until the wheat is very tender and the consistency is porridge-like. Add more hot water if it becomes too dry.
7. While the Jareesh simmers, prepare the topping: In a small pan, melt the remaining ghee over medium heat. Add finely sliced onion and fry until deeply golden brown and crispy.
8. Season the Jareesh with salt to taste and stir well.
9. Ladle the hot Jareesh into serving bowls, create a small well in the center of each, and spoon a generous amount of the fried onion and ghee topping over it. Serve immediately.