Traditional Lamb Harees Recipe

Lamb Harees is a traditional Gulf breakfast dish made with tender lamb and wheat, slow-cooked to create a creamy, porridge-like texture. Infused with aromatic spices like cumin and cardamom, this hearty dish is perfect for special occasions or a comforting, filling start to the day.

Traditional Lamb Harees Recipe

A creamy Gulf breakfast dish made with tender lamb and wheat, slow-cooked with spices to create a savory and hearty meal perfect for special occasions.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6

Course: Breakfast

Cuisine: Middle Eastern

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

For the Lamb:

• 2 ½ lb lamb shoulder or shank bone-in, cut into chunks
• 1 large onion chopped
• 4 garlic cloves minced
• 1 tsp cumin
• 1 tsp cardamom
• 1 tsp cinnamon
• Salt to taste
• 6 cups water or broth lamb

For the Wheat:

• 2 cups cracked wheat or soaked wheat
• 4 cups water or lamb broth
• 1 tbsp ghee or vegetable oil
• Salt to taste

For the Garnish:

• Fried onions
• Ghee or clarified butter for drizzling
• Fresh cilantro optional for garnish

Equipment

• Dutch oven (for slow-cooking)
• Skillet (for frying onions)
• Measuring cups and spoons
• Knife and cutting board
• Large spoon or ladle

Method

 

Cook the Lamb:

1. In a large pot or Dutch oven, heat 1 tbsp of ghee or vegetable oil over medium-high heat. Add the lamb chunks and brown them on all sides for about 10 minutes. Remove the lamb and set it aside.
2. In the same pot, add the chopped onions and cook until they become soft and golden, about 8 minutes.
3. Add the minced garlic, cumin, cardamom, cinnamon, and salt, and cook for 2 minutes until fragrant.
4. Add the lamb back into the pot, along with 6 cups of water or broth. Bring to a boil, then reduce the heat to low and cover. Let the lamb simmer for 1 ½ to 2 hours until it becomes tender.

Cook the Wheat:

1. While the lamb is cooking, rinse the cracked wheat under cold water until the water runs clear. After the lamb has cooked and is tender, remove the meat and set it aside.
2. Add the wheat into the pot with the lamb broth. Bring it to a simmer, then reduce the heat and cook, covered, for 45 minutes to 1 hour, stirring occasionally, until the wheat is soft and creamy. Add more water or broth as needed to reach the desired consistency.

Serve:

1. Once the wheat is cooked and creamy, shred the lamb into bite-sized pieces and add it back into the pot with the wheat. Stir to combine. Drizzle with ghee or clarified butter, and top with fried onions. Garnish with fresh cilantro if desired.
2. Serve the Harees hot, ideally with warm flatbread or a side of fresh salad.

Notes

• Storage: Leftovers can be stored in the fridge for up to 3 days.
• Reheating: Reheat on the stovetop with a little water or broth to bring it back to a creamy consistency.
• Variations: You can add a pinch of saffron to enhance the dish’s flavor and color.
• Flipping Tip: If the dish gets too thick after cooking, add extra broth or water to adjust the consistency to your liking.