Qidra is a dish cooked all through the Palestinian regions and families in the Middle East. Main ingredients are rice, lamb and chickpeas.
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Step by Step method
- Preheat the oven at 325F.
- In a medium bowl, toss the meat with the spices.
- Heat the olive oil over a medium-high heat. Brown the meat in batches; you want to get a good sear on the meat. If you crowd the pan, they will simply steam.
- After each batch of meat is browned, take it out and set it aside. Repeat until all of the meat is done.
- Saute the onions and garlic in the same pan, about 5 minutes. If you need to keep the brown bits on the bottom from burning, add about 1/4 cup of water or broth to help deglaze the pan. (It doesn’t have to be an exact measurement. Just eyeball it.) Stir frequently.
- Add the rice and cook for another 2 – 3 minutes. Stir constantly.
- Add the chick peas and cook another 2 – 3 minutes. Again, stir often.
- Then add back in the meat, cardamom pods, and the water or broth.
- Bring the water or broth to a boil .
- Cover and place on the middle rack in the oven and cook for 30 – 45 minutes, or until the liquid has been absorbed and the rice is cooked.
- Alternately, you can cook this fully on the stove (especially of you don’t have an oven-safe pot) on low heat for about 45 minutes, or, again, until the liquid has been absorbed and the rice is cooked.
- Serve with plain yogurt or cucumber-yogurt salad.