Qidra

Posted on Updated on

Ingredients: 1kg lamb with bone, 4 cups sunwhite rice, 4 heads garlic, 1 can whole chick peas, 5 onions, 8 cardamom IMG-20150518-WA0027pods, 2 cinnamon sticks, bay leaf, qidra spices, cumin, turmeric.

  1. Wash meat and dry.
  2. Put meat in a covered pot on medium heat with 8 crushed cardamom, cinnamon sticks, bay leaf and one onion. When water dries, add water. Boil till meat soft.
  3. Halfway through boiling, add salt.
  4. Chop 3-4 onions, and fry with 4 heads of garlic (separated but not peeled). Add 4 heaped tsps qidra spices, I tsp of turmeric, 1 ½ tsp cumin. Add washed rice and salt. (Optional: can fry rice in ghee/olive oil/ butter till translucent).
  5. In a ceramic pot (if possible), put a layer of rice at bottom, meat, rest of rice, and sieved meat water. (around 1 ¼ meat water for every I cup of rice).
  6. Cover tightly and bake in oven, starting at 400C, then gradually reducing heat to 250C.
  7. Before serving, sprinkle with fried pine seeds and almonds.
  8. Serve with yoghurt salad.

Qidra spices:  ½ tbls nutmeg, ½ tbls red pepper, 1 tbls cinnamon, 2 tbls cardamom, 2 tbls cloves, 2 tbls dried lemon, ½ cup allspice, ½ cup black pepper, ½ cup garlic powder, 1 cup turmeric.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s