Red hssoua with barley grits and lamb

Ingredients

• 250 g medium barley grits (belboula)
• 250 g lamb breast, in pieces
• 2 tomatoes, grated
• 1 onion, grated
• 8 cl olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1 bunch parsley
• 3 l water

Method

1. Wash the barley grits and drain.
2. Heat the oil in a pot over low heat and soften the onion in it until translucent.
3. Add the meat and cook for 5 minutes.
4. Pour in the water and season with salt and pepper.
5. As soon as it boils, add the tomatoes, parsley and barley grits.
6. Cook over low heat, stirring now and then, until the grits are soft and the soup is creamy.
7. Serve the hssoua at once.