Harees is a traditional United Arab Emirates recipe for a classic soup of lamb and whole wheat served with a garnish of
spiced clarified butter. In this recipe we are going to give this authentic
Arabian dish an Indian tadka. Although it is a time consuming process, It is a
very nutritious and tasty dish to be served.
In Qatar we bring home these cooked harees
from restaurants and we give it a desi tadka with onions, chili, and yoghurt
and few other ingredients. After a long time I have tried this harees at home
and results are excellent and I am very glad to share this recipe with you all.
Hope you like and do send in your feedback's.
I am going to make lamb harees you can also use
chicken. For best result soak the wheat overnight
INGREDIENTS
¾ Cup harees ((wheat berries) soaked overnight or for at least 8 hours.
½ cup of lamb (mutton) 250 gms
2 sticks of cinnamon
Butter 1 tbl sp
Salt to taste
You can serve harees as it is, by just adding salt and
pepper or if you want you can give it a desi tadka.
For tempering (tadka)
Onion 1 small
Green chili 2 chopped
Coriander ½ cup
Ginger garlic paste 1tsp
Yoghurt 3-4 tsp
Olive oil 1 tbl sp
Salt to taste
Lemon juice 1 tbl sp
METHOD
STEP 1: Combine
the lamb, soaked wheat and 500ml (or as required) water in a pan. Bring to a
boil, reduce to a low simmer and cook for 2 hours, stirring occasionally. & skim-off froth or fat
on the surface. Cook until the wheat is soft and lamb starts shredding.
STEP 2: Once the wheat is very soft, well cooked & has lost its shape &
most of the water has been absorbed, remove from heat & allow cooling a
little, and then remove any bones & grissle. The consistency should be
thick not watery.
STEP
3: Now begin whipping the wheat & meat using large wooden spoon, or pound
it with a wooden rolling pin to get the desired consistency. You can also use pulse
it in a food processor or use an immersion blender.
STEP 4: Heat clarified butter in a pan, add cinnamon
and salt according to taste. Pour the resultant mixture over the lamb soup and
serve immediately.
For
tempering;
Heat oil
in pan add chopped onions, fry them till they turn transparent or light golden.
Add
chopped green chilli, ginger garlic paste, coriander leaves, and yoghurt. Combine
all ingredients and cook for 5 mins until the raw smell is gone and oil starts separating
from the whole mixture.
Now add
the cooked harees to the mixture .Mix it
well .Turn off the flame Squeeze lemon juice and garnish with some coriander
leaves and red chilli powder
