Harees

Instructions

1. Rinse 90 g of whole wheat in several changes of cold water until it runs clear, then cover generously with cold water and leave to soak overnight, or at least 8 hours. Drain well before using.
2. Put 180 g of bone-in lamb shoulder into a heavy, deep pot with 700 ml of water and 1 tsp of salt. Bring to the boil over high heat and skim off the grey foam carefully, then lower to a bare simmer, cover and cook 45 minutes, until the meat is beginning to loosen from the bone.
3. Tip the drained wheat into the pot with the lamb and its broth. Bring back to a simmer, cover with the lid slightly ajar and cook on the lowest heat for 1 hour 30 minutes, stirring every 15 minutes and scraping the base so the grain does not stick. Top up with a splash of boiling water whenever it looks tight.