Jareesh

Method

1. 1 Soak the broken wheat for 4 hours, then rinse off the bran.
2. 2 Simmer the lamb with onions, cinnamon, and dried lemon for 40 minutes, then shred it.
3. 3 Add the wheat to a pot of water and simmer for 1 hour, stirring every 10 minutes to help the grains dissolve.
4. 4 Use chopsticks to beat vigorously for 8 minutes until the mixture forms a thick, slightly lumpy mass — jareesh is not as finely ground as haleem.
5. 5 Drizzle with melted butter and sprinkle with fried onions, serve with runny yogurt.

With an appliance

• Pressure cooker 1 hr

  Replace step 3: cook the wheat in a pressure cooker for 25 minutes at high pressure, then release the pressure naturally and beat the dough as in step 4.