Hareesa is a traditional East African recipe for a classic Arabic soup of goat meat and whole wheat served with a garnish of spiced clarified butter. The full recipe is presented here and I hope you enjoy this classic East African version of: Goat Boko-Boko.
This is a traditional East African recipe for a classic Arabic soup of goat meat and whole wheat served with a garnish of spiced clarified butter. This is an East African version of a goat meat (or lamb or mutton) soup/stew that’s common to all the Arabic world from North Africa, through East Africa, the Arabian Penisnula, Pakistan and Northern India. The dish is called Harees in Arabic and is known as Boko-Boko on East Africa
- 1kg goat meat, diced
- 25g basmati rice
- 25g green lentils
- 50g onion, copped
- 3 tsp freshly-ground black peppercorns
- 1 tsp garlic, minced salt, to taste
- oil to fry
- 1 onion, sliced
- 50g ghee (clarified butter)
- 1/4 tsp ground cinnamon
- 1 tsp ground cumin
- 6 green cardamom seeds
Boil the rice and lentils in a pan of lightly-salted water for about 25 minutes (or until tender) then drain and set aside. Add a little oil to a pan and use to fry the onions and garlic for 2 minutes before adding the goat meat. Cook for 3 minutes, stirring frequently then add just enough water to cover the meat. Bring to a boil, reduce to a low simmer then cook for about 90 minutes, or until the meat is tender. Remove the goat meat with a slotted spoon and pound to a paste with a pestle and mortar (or use a food processor). Return the meat paste to the pan, bring the mixture to a boil, reduce to a simmer and cook gently for about 30 minutes, or until the wheat is completely soft. Add the rice and lentil mix to the pan, season with the black pepper and cook for 20 minutes more. Add the ghee to a pan and use to fry the onion until well browned (about 10 minutes) then stir-in the cinnamon, cumin and cardamom and fry for 2 minutes more. Turn the meat mixture into a bowl, top with the fried onion mixture (and the oil) and serve.