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Qidra
Lamb and rice clay-pot
Qidra: Hebron's rice and lamb slow-cooked with chickpeas, garlic and cumin in a clay pot
Qidra takes its name from the tall copper or clay pot it is cooked in, which in Hebron is sealed and carried to the neighbourhood bakery to cook slowly in the bread oven for Friday lunch, weddings and Eid. The rice is golden with turmeric and cumin, studded with whole garlic cloves and chickpeas, and the lamb underneath turns meltingly tender. At home, a heavy lidded casserole in the oven does the job. Common mistake: lifting the lid to stir, which breaks the rice and lets the steam escape. Chef's tip: soak the rice for 30 minutes and use only as much broth as the recipe says; the sealed pot loses almost nothing.
- Total time
- 180 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 2 ⅝ lb lamb shoulder or neck on the bonein large pieces
- 1.5 litres water
- 1 onionhalved
- 2 ½ tsp salt
- 1 ⅛ lb medium-grain ricesoaked 30 minutes and drained
- 9 oz cooked chickpeas
- 2 heads garliccloves peeled, left whole
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground allspice
- ½ tsp ground cardamom
- 4 tbsp ghee or olive oil
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Method
0/7 doneStep 1: Put 2 ⅝ lb lamb shoulder or neck on the bone, 1.5 litres water, 4 cardamom pods, 2 bay leaves, 1 onion and half of 1 ¼ tsp salt in a pot. Bring to the boil, skim the foam, then cover and simmer for 1 hour 15 minutes, until the meat is nearly tender.
75 minStep 2: Lift out the meat. Strain the broth and measure out 900 ml, topping up with water if needed.
Step 3: Heat the oven to 350°F (300°F fan). Warm 4 tbsp ghee or olive oil in a heavy ovenproof casserole and fry the lamb pieces until browned on all sides.
8 minStep 4: Add 2 heads garlic, 2 tsp ground cumin, 1 tsp ground turmeric, 1 tsp ground allspice and ½ tsp ground cardamom and stir for 1 minute until fragrant.
1 minStep 5: Scatter 1 ⅛ lb medium-grain rice and 9 oz cooked chickpeas over the meat, pour in the hot measured broth with the rest of 1 ¼ tsp salt and bring to the boil.
Step 6: Cover tightly (foil under the lid helps) and bake for 50–60 minutes without opening, until the rice is tender and the liquid absorbed.
55 minStep 7: Rest for 10 minutes, then fluff gently and serve with the lamb on top, with yoghurt and a salad.
10 min
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 42 g
- Carbs
- 76 g
- Fat
- 26 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does qidra take?
- About 180 minutes in total: 30 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
- What can I use instead of onion?
- 2 shallots per onion.
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