Lamb and Legume Rice (Marqa Jadra)

Ingredients

• lamb meat (bone-in pieces, such as neck or shoulder)2.2 lbs (1 kg)
• onions2 large
• garlic4 cloves
• olive oil4 tablespoons
• tomato paste2 tablespoons
• ripe tomatoes3 medium (or 7 oz/200g crushed tomatoes)
• salt1 teaspoon
• pepper½ teaspoon
• cinnamon stick½ stick
• turmeric1 teaspoon
• paprika1 teaspoon
• dried chickpeas (soaked overnight)7 oz (200 g dry weight)
• green lentils5.3 oz (150 g)
• long-grain rice9 oz (250 g)
• water4 cups (1 liter)
• fresh parsleya few sprigs for garnish
• ground coriander1 teaspoon

Instructions

1. 1

   In a large pot, heat the olive oil and sauté the chopped onions and crushed garlic until golden. Add the lamb cut into large chunks and brown on all sides.

2. 2

   Stir in the tomato paste, grated tomatoes, salt, pepper, cinnamon, turmeric, paprika, and ground coriander. Mix well and cook for 5 minutes.

3. 3

   Add the drained chickpeas and lentils, then pour in 1 liter of boiling water. Cover and simmer over low heat for at least 1 hour 30 minutes, until the meat is tender and the legumes are cooked.

4. 4

   When the meat is done, add the rinsed rice. Stir, cover, and continue cooking over very low heat for another 20 minutes, without stirring, until the rice has absorbed all the liquid.

5. 5

   Let rest covered off the heat for 10 minutes, then serve in a large dish. Garnish with chopped fresh parsley and serve with lemon wedges if desired.

6. 6

   Tip: This dish is even better reheated the next day; feel free to prepare it in advance. You can also replace the lamb with chicken for a lighter version.