🥣 Jareesh with lamb

Name: Jareesh with lamb
Total time: 120 min
Yield: 4
Cuisine: Saudi Arabia · Najd
Ingredients: 250 g jareesh (crushed wheat), rinsed and soaked for 1 hour; 500 g lamb shoulder, cut into pieces; 1 dried black lime, pierced; 1.5 litres water; 200 g plain yogurt; 1 onion, finely sliced, and 20 g butter; 1 tsp cumin, salt and black pepper

Origin: Saudi Arabia · Najd

539kcal

per serving · 350 g

154kcal

per 100 g

32 gProtein9 g / 100 g

21 gFat6 g / 100 g

56 gCarbs16 g / 100 g

Jareesh with lamb is the richer version of the classic Arabian porridge: crushed wheat cooked slowly with tender lamb, cumin and dried black lime until thick and creamy, then finished with yogurt. A topping of onions fried in butter adds sweetness and crunch. It is hearty, tangy and warming, and is served hot from a shared dish at family gatherings and during Ramadan.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

Not vegetarianbecause of: lamb

Not veganbecause of: lamb, yogurt, butter

Contains glutenbecause of: cracked wheat

Contains dairybecause of: yogurt, butter

Not keto16 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

cracked wheatlambonionyogurtbuttercumindried black lime

Recipe

4 servings120 min

Ingredients

250 g jareesh (crushed wheat), rinsed and soaked for 1 hour
500 g lamb shoulder, cut into pieces
1 dried black lime, pierced
1.5 litres water
200 g plain yogurt
1 onion, finely sliced, and 20 g butter
1 tsp cumin, salt and black pepper

Method

Simmer the lamb with the black lime, salt and water for about 1 hour until tender. Remove the lamb, shred it and keep the broth.
Add the jareesh to the broth and cook on low heat for 45 minutes, stirring often, until thick.
Stir in the lamb, yogurt and cumin and cook for 10 more minutes, loosening with hot water if needed.
Fry the onion in the butter until deep golden.
Serve the jareesh hot, topped with the onions.

How to make it lighter

Choose lean lamb and skim the fat from the broth after simmering.
Keep the butter for the onion topping small, or use more onion and less butter.
Serve a medium bowl with a salad of tomato and cucumber.

History

Jareesh has been cooked in central Arabia for generations and is strongly linked with Najd. Versions made with lamb are common across Saudi Arabia and the Gulf, where black lime is a typical seasoning.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →