1/4 cup/50 mg shortening

2 lbs/1kg lean pork, roughly diced

3 to 3 red chiles, seeded and finely chopped

1 cup/200g wheat grains

1/4 cup/50g butter

2 onions, finely chopped

Salt

Freshly ground black pepper

1 tsp ground cumin

1 scant cup/200g Greek yogurt

 

Melt the shortening in a pan and brown the meat all over. Pour over sufficient water so the meat is well covered. Add the chiles, season with salt and pepper, cover and cook over a low heat for about 2 hours. Put the wheat in a pan with plenty of water, add salt, and bring to a boil. Reduce the temperature, cover, and boil for 1 and 1/2 hours until the wheat is soft. Add more boiling water if necessary.

 

Melt the butter in a pan and sauté the onions. Cut the cooked meat into smaller pieces and mix in a bowl with the onions and the drained wheat. Add salt and pepper to taste, and then sprinkle with the ground cumin. Serve with small bowls of Greek yogurt, which can also be spooned onto the plates and stirred in with the wheat, if preferred.