Thick and Rich Lamb pottage- Harees

A very popular dish in all the Arab Gulf countries, pottage or Harees, is a food as old as time in the Arabian Peninsula. Pottage is a type of thick soup consisting of meat cooked with grains, rice or pulses. It can also be cooked without meat. Wheat is usually used instead of rice in preparing this dish, but this version calls for rice, which makes for a richer version. Whether made with wheat or rice, pottage is slowly cooked with lamb or chicken and spices resulting in a thick soup with a rich meaty flavor.

SERVES: 8

PREP TIME: 45 minutes

COOKING TIME: 3 hours and 45 minutes

SOAKING TIME: 4 hours

STANDING TIME: 10 minutes

INGREDIENTS:

• 1 1/2 cups (300 g) uncooked Basmati or other white long-grain rice, thoroughly rinsed and drained
• 5 quarts (5 liters) water
• 2 lbs (1 kg) bone-in lamb shoulder or another bone-in cut of lamb (such as steaks, chops, or shank), cut into pieces
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper (cayenne)
• Generous pinch of freshly grated nutmeg
• Generous pinch of ground cloves
• Generous pinch of ground cardamom
• 2 teaspoons salt
• 3 tablespoons unsalted butter or Ghee, melted

INSTRUCTIONS:

1. Place the rice in half of the water (2 1/2 quarts / 10 cups) and allow to soak for 4 hours.
2. Place the lamb, spices, and the remaining water in a stockpot and bring to a boil. Cook over medium-low heat for about 2 1/2 hours, removing any froth that rises from the meat, or until the meat is very tender and falling off the bone, adding more water if necessary.
3. Add the soaked rice with its water and the salt to the boiled lamb. Cook for another 1 hour, or until both the rice and lamb become mushy and similar in texture to a smooth porridge, stirring frequently and adding more water if necessary.
4. Remove from the heat and allow to cool. Remove the bones and discard.
5. Transfer the stockpot contents to a food processor and process to a paste.
6. Return the paste to the stockpot and heat over low heat, stirring constantly, until heated through.
7. Serve in individual serving bowls, drizzle the butter or Ghee over the top before serving.