HAREES

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