Jordanian Lamb Jareesh – Dairy-free version

👨‍🍳 Method

For the Meat Browned in the Rice Pot

1. 1
   Heat the olive oil in a large pot and brown the lamb on all sides. Remove and set aside.

   StoveLarge potSlotted spoon
2. 2
   Rinse the barley and Soak 30 minutes in cold water. Drain.

   ⚙ SoakingBowl

   💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
3. 3
   Add the onion to the oil left in the pot and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStovePot

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
5. 5
   Add the turmeric, cumin, coriander seeds, salt and black pepper and stir.

   Stove
6. 6
   Return the lamb to the pot.
7. 7
   Add the water and bring to a boil. Turn down to low, cover and simmer 1 1 hour, until the lamb softens.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
8. 8
   Remove the lamb from the pot and set aside, leaving the stock in the pot.

   Slotted spoon

To assemble

1. 9
   Add the barley to the stock in the pot.

   Stove
2. 10
   Cook 25-30 minutes, stirring often, until the barley is tender.

   StoveWooden spoon
3. 11
   Return the lamb to the pot.
4. 12
   Serve with the unsweetened soy yogurt on the side, and scatter the cilantro on top.

   Serving bowl