Keshkeek — Kuwaiti Lamb and Wheat Porridge

Shopping list

• 800 g boneless lamb shoulder — cut into large chunks

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• 300 g coarse bulgur wheat or whole wheat grains — rinsed

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• 3 piece onions — 2 quartered, 1 thinly sliced

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• 2 tsp ground cinnamon

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• 1 tsp ground cumin

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• 0.5 tsp ground turmeric

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• 2 piece bay leaves

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• 2 tsp sea salt

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• 1 tsp black pepper — freshly ground

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• 80 g ghee or unsalted butter

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• 50 ml vegetable oil — for frying onions

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Step by step

1. 1

   Place the lamb chunks, quartered onions, bay leaves, 1 tsp cinnamon, cumin, turmeric, salt, and black pepper in a large heavy pot. Cover with 2 litres of cold water and bring to the boil over high heat.

2. 2

   Skim off any foam that rises to the surface, then reduce the heat to low. Cover and simmer gently for 90 minutes, or until the lamb is very tender and falling apart.

3. 3

   Remove the lamb from the pot with a slotted spoon and set aside. Strain the broth through a fine sieve into a clean bowl, discarding the solids. Return the broth to the pot.

4. 4

   Add the rinsed bulgur or wheat grains to the broth. Bring back to the boil, then reduce heat and simmer, stirring occasionally, for 45– 60 minutes until the grains are completely soft and breaking down into a porridge-like consistency. Add more water if needed to keep it creamy.

5. 5

   Meanwhile, shred the cooked lamb with two forks, discarding any large pieces of fat or gristle. Stir the shredded lamb back into the wheat mixture. Continue to cook, stirring frequently, for another 15 minutes. The texture should be thick and creamy. Use a potato masher or immersion blender to break it down further if desired.

6. 6

   In a frying pan, heat the vegetable oil over medium heat. Fry the sliced onion, stirring often, until deep golden brown and crispy, about 12 minutes. Drain on kitchen paper.

7. 7

   In a small pan, melt the ghee or butter and stir in the remaining 1 tsp cinnamon until fragrant, about 30 seconds.

8. 8

   Serve the keshkeek hot in wide bowls, drizzled with the cinnamon ghee and topped with crispy fried onions.