Required Tools

• Pressure cooker or heavy-bottom pot
• Wooden masher or hand blender
• Deep serving spoon

Ingredients

Main Ingredients

• 2 cups cracked wheat (harees)
• 1 kg lamb with bone (or chicken)
• 6 cups hot water or broth
• 3 tbsp Fork & Spoon Ghee
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• ½ tsp ground cinnamon

For Garnish

• 2 tbsp extra Fork & Spoon Ghee for serving
• Fried onions or toasted nuts (optional)

Preparation Steps

1. Soak the wheat: Wash the cracked wheat thoroughly and soak in warm water for 1 hour to soften.
2. Cook the meat: In a pressure cooker, heat Fork & Spoon Ghee, add the meat, and sauté until browned. Add hot water, salt, pepper, and cinnamon, close the lid, and cook for 40 minutes until the meat is fully tender.
3. Add the wheat: Open the cooker, remove the bones if any, then add the soaked wheat to the broth. Stir well, close the lid again, and cook on low heat for 40–45 minutes until the wheat melts and the mixture thickens.
4. Mashing: Use a wooden masher or hand blender to mash the mixture until smooth and creamy.
5. Final touch: Add 2 tbsp of Fork & Spoon Ghee on top and let the harees cook for an additional 5 minutes to absorb the flavor.
6. Serving: Serve hot in a deep dish and garnish with fried onions or nuts as desired.

Nutritional Information (Approx. per serving)