Keshkeek

Shopping list

• 600 g lamb shoulder — bone-in, cut into large chunks

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• 300 g whole wheat grains or cracked wheat (burghul) — rinsed

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• 2 piece onions — finely sliced

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• 2 l water

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• 2 tsp ground cumin

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• 1 tsp ground coriander

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• 0.5 tsp ground cinnamon

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• 0.5 tsp ground cardamom

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• 2 tsp salt — or to taste

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• 1 tsp black pepper — freshly ground

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• 60 g ghee

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• 1 tbsp rose water — optional

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Step by step

1. 1

   In a large, heavy-bottomed pot, add the lamb chunks and cover with 2 litres of water. Bring to a rolling boil over high heat, skimming off any scum that rises to the surface.

2. 2

   Reduce the heat to low, cover, and simmer gently for 1.5 hours, or until the lamb is very tender and falling off the bone. Check occasionally and add more water if necessary.

3. 3

   Remove the lamb from the pot with a slotted spoon and set aside to cool slightly. Reserve the cooking liquid.

4. 4

   Once the lamb is cool enough to handle, remove and discard the bones. Shred the meat into small pieces using two forks.

5. 5

   Add the rinsed cracked wheat to the reserved lamb cooking liquid in the pot. Stir well and bring back to a simmer over medium heat.

6. 6

   Cook the wheat, stirring frequently to prevent sticking, for 30– 40 minutes until it is completely tender and beginning to break down into a thick porridge-like consistency. Add more water if needed.

7. 7

   Return the shredded lamb to the pot. Stir in the ground cumin, coriander, cinnamon, cardamom, salt, and black pepper. Continue to cook, stirring regularly, for a further 15– 20 minutes until the mixture is very thick and creamy.

8. 8

   Meanwhile, heat half the ghee in a frying pan over medium-high heat. Add the sliced onions and fry, stirring often, for 10– 12 minutes until deep golden brown and crispy. Drain on kitchen paper.

9. 9

   Stir the remaining ghee and rose water (if using) into the keshkeek. Taste and adjust the seasoning as needed.

10. 10

    Serve the keshkeek hot in shallow bowls, topped generously with the crispy fried onions and an extra drizzle of ghee.