Harees bi Lahm (Gulf Lamb and Wheat Porridge with Baharat)
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Ingredients
- 400 g diced lamb shoulder
- 300 g bulgur wheat
- 3 tbsp ghee
- 1 tsp baharat
- 1 onion, finely chopped
- 1000 ml lamb stock
Nutrition (per serving)
- Calories
- 612 kcal
- Protein
- 28.3 g
- Carbohydrate
- 47.2 g
- of which sugars
- 2.9 g
- Fat
- 31.1 g
- of which saturates
- 15.4 g
- Fibre
- 14.4 g
- Salt
- 2.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the diced lamb, bulgur wheat, onion and lamb stock in a large pot and bring to a simmer.
- 2
Cover and cook gently for 45-50 minutes, stirring occasionally, until the lamb is completely tender and the bulgur has absorbed most of the liquid.
- 3
Mash everything together with a wooden spoon or potato masher into a thick, smooth porridge; add a splash more stock if it is too thick.
- 4
Season with salt and beat in half the ghee until glossy.
- 5
Spoon into bowls, drizzle with the remaining ghee and dust with the baharat to serve.
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