Dairy-Free Emirati Harees with Lamb
A hearty Emirati porridge made with lamb and wheat, adapted to be dairy-free.
Ingredients
- about 450 g Lamb
- 1 cup Whole wheat kernels
- 1 Onion
- 3 cloves Garlic
- 6 cups Vegetable broth
- 2 tbsp Ghee alternative (vegan)
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 tsp Cardamom powder
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak the wheat kernels in water overnight.
- 2In a large pot, combine lamb, soaked wheat, chopped onion, minced garlic, vegetable broth, and ghee alternative.
- 3Bring to a boil, then reduce heat and simmer for 3 hours, or until the lamb is very tender and the wheat has broken down.
- 4Stir occasionally to prevent sticking. Add salt, pepper, and cardamom powder.
- 5Use a wooden spoon or immersion blender to mash the mixture into a thick, porridge-like consistency.
- 6Serve hot.
Substitutions
Ghee → Vegan Ghee Alternative
A vegan ghee alternative provides a similar richness without any dairy components.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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