Entree: Saudi Arabia – Eastern Province – جريش ➤ Jareesh (Creamy crushed wheat and lamb stew flavored with Arabic spices)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 25 min

Additional 30 min

Total 2 hrs 10 min

Ingredients

- 2 cups (360 g) jareesh / crushed whole wheat
- 1 lb (450 g) bone-in lamb shoulder, cut into 1–2 inch pieces
- 4 tbsp (60 ml) ghee or clarified butter
- 1 large onion, thinly sliced (8 oz / 225 g)
- 3 cloves (3 pieces) garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (2 g) ground cinnamon or 1 small cinnamon stick (optional)
- 1 bay leaf (optional)
- 1 tbsp (15 g) tomato paste
- 6 cups (1.4 L) lamb or chicken stock, hot
- Salt to taste (about 1 to 1 1/2 tsp / 5–8 g)
- Juice of 1 lemon (about 2 tbsp / 30 ml)
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (8 g) fresh mint, chopped
- Fried onion garnish: 1 medium onion, thinly sliced and fried until golden (about 6 oz / 170 g)

Instructions

1. Rinse the jareesh under cold water until the water runs clearer; drain and set aside to soak 20–30 minutes while you prepare the meat.
2. Heat 2 tbsp ghee in a large heavy pot over medium-high heat. Add the lamb pieces and brown on all sides, about 6–8 minutes; remove and set aside.
3. Add the remaining 2 tbsp ghee to the pot. Sauté the sliced onion until soft and golden, about 8–10 minutes. Add the garlic and tomato paste and cook 1 minute more.
4. Stir in ground cumin, ground coriander, black pepper, and the cinnamon stick or powder; cook 30 seconds until fragrant.
5. Return the browned lamb to the pot, add the bay leaf if using, and pour in the hot stock. Bring to a boil, then reduce to a simmer, cover, and cook until the lamb is tender, about 40–50 minutes (longer for tougher cuts).
6. Add the soaked jareesh to the pot, stir to combine, then cover and simmer gently, stirring occasionally to prevent sticking, until the jareesh is soft and the mixture is thick and porridge-like, about 25–35 minutes. Add more stock or water if it becomes too thick.
7. Taste and adjust salt; remove the bay leaf and cinnamon stick if used. Squeeze in lemon juice and stir in chopped cilantro and mint.
8. Serve hot topped with fried onions and an extra drizzle of ghee if desired.