Jareesh with Lamb and Cumin

Method

1. In a pot, combine cracked wheat, broth, and water. Bring to a boil, then simmer for 20 minutes.
2. Add lamb, salt, pepper, and cumin. Cook until lamb is tender, stirring occasionally.
3. Stir in butter until melted and well incorporated.
4. Serve warm.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.