Jareesh with Lamb

Ingredients

– 2 lbs bone-in lamb shoulder chops
– 1 cup coarse cracked wheat
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 tbsp rich extra virgin olive oil
– 1 tbsp aromatic ground cumin
– 1 tsp warm ground coriander
– ½ tsp freshly ground black pepper
– 6 cups homemade chicken broth
– 1 tsp fine sea salt
– ¼ cup fresh parsley, chopped

Instructions

1. Heat 2 tbsp rich extra virgin olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
2. Pat 2 lbs bone-in lamb shoulder chops completely dry with paper towels to ensure proper browning.
3. Sear lamb chops for 4 minutes per side until deeply browned, working in batches to avoid overcrowding.
4. Transfer seared lamb to a clean plate, leaving rendered fat in the pot.
5. Add 1 large finely diced yellow onion to the hot fat and cook for 6 minutes until softened and translucent.
6. Stir in 4 cloves minced garlic and cook for 1 minute until fragrant but not browned.
7. Add 1 tbsp aromatic ground cumin, 1 tsp warm ground coriander, and ½ tsp freshly ground black pepper, toasting spices for 30 seconds to release their oils.
8. Return all lamb chops to the pot along with any accumulated juices.
9. Pour in 6 cups homemade chicken broth and 1 tsp fine sea salt, scraping the bottom to lift any browned bits.
10. Bring liquid to a vigorous boil, then immediately reduce heat to maintain a gentle simmer.
11. Cover pot and simmer for 1 hour and 45 minutes until lamb is fork-tender and easily pulls from the bone.
12. Remove lamb chops from broth and set aside to cool slightly.
13. Stir 1 cup coarse cracked wheat into the simmering broth, ensuring all grains are submerged.
14. Simmer uncovered for 35-40 minutes, stirring occasionally, until wheat has broken down into a thick, porridge-like consistency.
15. While wheat cooks, shred lamb meat from bones using two forks, discarding bones and excess fat.
16. Fold shredded lamb back into the cooked wheat mixture until fully incorporated.
17. Stir in ¼ cup chopped fresh parsley just before serving to maintain its bright color and fresh flavor.
18. Taste and adjust seasoning with additional salt if needed. Keep it simple and serve immediately. Known for its creamy, almost porridge-like texture that contrasts beautifully with the tender shredded lamb. The cracked wheat absorbs all the spiced broth, creating layers of savory flavor in every spoonful. For a complete meal, serve alongside a crisp cucumber and tomato salad to cut through the richness.