Ingredients:

• 500g lamb or chicken, cut into bite-sized pieces
• 2 cups wheat
• Water
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Place the meat pieces in a large pot and cover with water.
2. 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.
3. Remove any foam or impurities that rise to the surface during cooking.
4. Add the wheat to the pot along with the partially cooked meat. Stir in the ground cumin.
5. Season with salt and pepper to taste.
6. 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.
7. 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.
8. Fluff the Resi with a fork and transfer it to a serving dish.