Gluten-Free Jareesh (Cracked Wheat Soup)

Ingredients

• 1 cup Quinoa
• 1 lb Lamb stew meat, cubed
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 6 cups Chicken broth
• 1 14.5 oz can Diced tomatoes
• 1 teaspoon Cumin
• 1/2 teaspoon Coriander
• 1/4 teaspoon Black pepper
• 1 teaspoon Salt
• 1 tablespoon Dried mint
• 1 cup Plain Yogurt (for serving)

Instructions

1. 1Thoroughly rinse the 1 cup of Quinoa under cold running water until the water runs clear. This removes any bitterness.
2. 2Heat the 2 tablespoons of Olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (350°F / 175°C). Add the 1 lb of cubed Lamb stew meat and brown it well on all sides, which should take about 5-7 minutes. Remove the lamb from the pot and set it aside on a plate.
3. 3Add the 1 medium Onion, chopped, to the same pot and cook, stirring occasionally, until it begins to soften, about 3-4 minutes. Add the 2 cloves of Garlic, minced, and cook for another minute until fragrant, being careful not to burn it.
4. 4Pour in the 6 cups of Chicken broth and add the 1 (14.5 oz) can of Diced tomatoes (undrained), 1 teaspoon of Cumin, 1/2 teaspoon of Coriander, 1/4 teaspoon of Black pepper, and 1 teaspoon of Salt. Stir everything together and bring the liquid to a rolling boil.
5. 5Return the browned 1 lb of Lamb stew meat to the pot. Add the rinsed 1 cup of Quinoa. Stir to combine, then reduce the heat to low, cover the pot tightly, and let it simmer gently for 1 hour and 30 minutes (90 minutes). Stir occasionally to prevent sticking. The lamb should be very tender and the quinoa should have absorbed liquid and thickened the soup.
6. 6During the last 15 minutes of the simmering time, stir in the 1 tablespoon of Dried mint.
7. 7Serve the Gluten-Free Jareesh hot. You can add a dollop of the 1 cup of Plain Yogurt to each serving if desired.

Substitutions

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