Wheat Porridge with Lamb

You can use couscous in this recipe. Couscous, tiny balls rolled
from wheat flour,
can be safely called the king of Arab cuisine. Neither the modest dinner of the nomad, nor the rich
ambition of the Sultan could do without it .

Ingredients

• ground cinnamon
• 1 cup wheat grits
• 3 tbsp. l. raisins
• 1 tsp orange peel
• vegetable oil - for frying
• 400 g boneless lamb
• 3 tbsp. l. almonds
• salt

Directions

1. Wash the raisins, pour boiling water over and leave to steam, 10 minutes. Cut the almonds into thin slices. Grind the zest. Wash the lamb and cut into small pieces.
2. Heat some vegetable oil in a saucepan, fry the lamb, 2 minutes each. from each side.
3. Rinse the groats and pour into a saucepan with meat. Season with salt and pepper to taste, stir.
4. Boil water and pour into a saucepan so that the water covers the cereal by two fingers. Reduce heat to medium and cook, 10 minutes.
5. Heat a dry frying pan vigorously and fry the almonds on it, stirring constantly, for 3 minutes. Add to porridge.
6. Put cinnamon, zest and raisins in a saucepan with porridge, mix. Cover and cook over very low heat, 10 minutes.