Emirati Harees (Slow-Cooked Wheat & Meat Porridge)

Ingredients

• soaked harees wheat (cracked wheat) 2 cup
• boneless lamb 500 g
• water 2 l
• salt and ground cardamom 1 tsp
• ghee and ground cinnamon for serving 2 tbsp

Instructions

1. 1

   Boil the meat and soaked wheat together in plenty of water with cardamom over medium heat until the meat is very tender and the wheat grains are fully softened.

2. 2

   Mash or vigorously beat the mixture using a large wooden spoon (or an immersion blender) over low heat until the meat shreds completely and blends with the wheat into a thick, cohesive, porridge-like texture.

3. 3

   Season with salt to taste and continue stirring over low heat until you reach your desired consistency.

4. 4

   Spoon the hot harees onto a serving platter, create a shallow well in the center, drizzle generously with melted ghee, and dust with ground cinnamon to serve.