Ingredients:
- 500g lamb or chicken, cut into bite-sized pieces
- 2 cups wheat
- Water
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions:
- Place the meat pieces in a large pot and cover with water.
- Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for about 20-30 minutes, or until the meat is partially cooked.
- Remove any foam or impurities that rise to the surface during cooking.
- Add the wheat to the pot along with the partially cooked meat. Stir in the ground cumin.
- Season with salt and pepper to taste.
- Bring the mixture back to a boil, then reduce the heat to low. Cover the pot with a lid and let the Resi simmer gently for about 30-40 minutes, or until the wheat is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Once the wheat is cooked and the liquid is absorbed, remove the pot from the heat and let it sit, covered, for a few minutes to steam.
- Fluff the Resi with a fork and transfer it to a serving dish.
Category: