Required Tools

• Heavy-bottom pot or pressure cooker
• Wooden ladle for stirring
• Deep serving spoon

Ingredients

Main Ingredients

• 1 cup jareesh (crushed wheat)
• ½ cup Egyptian rice, washed
• 500 g lamb, cut into small cubes
• 3 tbsp Fork & Spoon Ghee
• 1 medium chopped onion
• 2 crushed garlic cloves
• 1 tsp salt (to taste)
• 1 tsp black pepper
• 1 tsp cumin
• 5 cups hot water or meat broth
• 1 cup buttermilk or yogurt (added at the end for flavor)

For Garnish

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

Preparation Steps

1. Sear the meat: In a heavy pot, heat Fork & Spoon Ghee, add the onion until golden, then add garlic and meat. Stir until browned and caramelized.
2. Add water and spices: Add broth or hot water, salt, pepper, and cumin. Cover and cook until the meat becomes tender (around 35–40 minutes).
3. Add jareesh and rice: Add jareesh and rice, stirring continuously to prevent sticking. Lower the heat and cook slowly for 30–35 minutes until everything blends into a creamy consistency.
4. Final touch: Five minutes before serving, add the buttermilk and stir gently. Add 2 tbsp of Fork & Spoon Ghee on top.
5. Serving: Pour the jareesh into a serving dish, garnish with fried onions and toasted nuts, and serve hot.

Nutritional Information (Estimated per serving)