QidrehBaked Lamb, Chickpea, and Rice Pot
A festive baked pot of rice, lamb, and chickpeas, scented with allspice and cinnamon. The meat turns tender in the oven while the rice absorbs every bit of the rich broth.
Prep
25m
Cook
2h 5m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Lamb
- 800gLamb Shoulder (cut into large pieces)
- 180gOnion (finely chopped)
- 14gGarlic (crushed)
- 35gGhee
- 3gAllspice
- 2pcsCinnamon Stick
- 7gSalt
- 2gBlack Pepper
Rice
- 380gBasmati Rice (rinsed)
- 200gChickpeas (drained)
- 700mlLamb Stock (hot)
- 4gSalt
Garnish
- 30gPine Nuts (toasted)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 200°C (400°F).
- 02
Heat the ghee in a heavy oven-safe pot over medium heat. Add the lamb shoulder and brown it well on all sides.
- 03
Add the onion and cook until softened, then stir in the garlic, allspice, cinnamon sticks, salt, and black pepper.
- 04
Add the chickpeas and basmati rice to the pot and stir gently so the grains are coated in the fat and spices.
- 05
Pour in the hot lamb stock and add the salt. Bring the pot to a gentle simmer.
- 06
Cover tightly and bake until the lamb shoulder is tender and the basmati rice has absorbed the broth.
- 07
Let the pot rest, covered, for 10 minutes, then fluff the rice gently with a fork.
- 08
Scatter over the toasted pine nuts and serve hot.
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