dinner · dairy-free · gluten-free
Qidra
Hebron's festive lamb and chickpea rice baked with garlic cloves and turmeric in a clay pot.
- Time
- 150min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains tree nuts.
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Shopping list
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Equipment
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Method
-
1
Simmer lamb with whole spices 1 hour until tender; keep broth.
-
2
Mix rice with chickpeas, garlic, spices and oil.
-
3
Layer lamb in the pot and cover with the rice.
-
4
Pour broth to 2.5 cm above; seal.
-
5
Bake at 190°C (375°F) for 1 hour until the lamb is cooked through (at least 63°C/145°F); top with almonds.
