Dairy-Free Harees with Lamb

Ingredients

• about 450 g Lamb (boneless)
• 1 cup Whole wheat kernels
• 6 cups Vegetable broth
• 1 medium Onion
• 1 tsp Ginger (grated)
• 2 cloves Garlic
• 1/4 tsp Cardamom powder
• 1 stick Cinnamon stick
• to taste Salt
• to taste Black pepper
• 1 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1The night before, place the 1 cup of whole wheat kernels in a bowl and cover with plenty of water. Let them soak for at least 4 hours, or preferably overnight. Drain the soaked wheat kernels thoroughly before proceeding.
2. 2Heat the 1 tbsp of vegetable oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 medium onion, which has been chopped, and cook for 5-7 minutes, stirring often, until it is golden brown.
3. 3Add the about 450 g of lamb, cut into bite-sized pieces, to the pot. Cook for 5-7 minutes, stirring frequently, until the lamb is browned on all sides.
4. 4Stir in the 1 tsp of grated ginger and the 2 cloves of garlic, minced, and cook for 1 minute more until fragrant.
5. 5Add the drained 1 cup of whole wheat kernels, the 6 cups of vegetable broth, the 1/4 tsp of cardamom powder, and the 1 stick of cinnamon stick to the pot. Stir everything together.
6. 6Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot tightly and let it simmer for at least 3 hours. Stir occasionally to prevent sticking.
7. 7Continue to cook, stirring every 30 minutes, until the lamb is very tender and the wheat kernels have broken down completely, creating a thick, porridge-like consistency. If the mixture becomes too thick, add a little more vegetable broth, a quarter cup at a time, to reach the desired texture.
8. 8Once the harees has reached the desired tenderness and consistency, carefully remove and discard the 1 stick of cinnamon. Season the dish with salt and black pepper to your taste. Serve the Dairy-Free Harees with Lamb hot.

Substitutions

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