I can’t imagine going dawn-to-dusk without a morsel. My respect for those who do is immense.
I found myself thinking a lot about that in the past month, as I bookended Ramadan with two meals from the Muslim world, Harees Laham from Oman and Nihari from Pakistan. I also thought about it quite a bit in July, as I spent two weeks traveling around Spain, France and Belgium.
I’ll elaborate more on the Europeans later, but suffice to say, I found the big-lunch small-late-dinner routine pretty great.
I digress. I’ve never cooked with wheatberries before, and I wasn’t thrilled with the notion of making a porridge for dinner. But this turned out surprisingly good – even though the lamb didn’t quite blend well. Still, the marinade was fantastic and the lamb had a great flavor.
My suggestion is to blend the wheatberries first, then add the lamb.
- 1 lb lamb
- 1 Cup yogurt
- 3 Tb minced garlic
- 2 Tb lemon juice
- 1 ts cumin
- 1 ts coriander
- 1/4 cup mint leaves
1 lb wheatberries
- 2/3 cup ghee
- 1 stick cinnamon
- 1 Tb cumin
- salt & freshly ground black pepper, to taste
- water, as needed
- Bullion cube
- Soak wheatberries overnight.
- Marinate the meat for 6-8 hours. Drain and rinse the meat.
- Boil the meat until tender, and drain.
In a large pot, add wheatberries, meat, spices, and a bullion cube. Cover the mixture by a couple inches.
- Bring to a boil, then reduce heat to low, stirring every 5-10 minutes.
- After about an hour, remove from heat. Let cool a little, then blend with a hand-mixer or other tool. Note – This did not work very well for me. Perhaps separate the lamb and then blend.
- Serve in a bowl, topped with ghee.