Palestinian Qidreh Lamb Chickpeas Rice

Ingredients

• 8 oz lamb stew meat, cubed
• 1 tbsp oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 tsp ground cardamom
• 1/2 tsp ground cumin
• 1 1/2 cups chicken broth
• 3/4 cup cooked chickpeas
• 1/2 cup basmati rice
• 2 tbsp sliced almonds
• 1 tbsp chopped parsley
• 1/2 tsp kosher salt

Steps

1. Brown lamb in oil, then add onion, garlic, cardamom, cumin, and half the salt.
2. Add broth, cover, and simmer until lamb is tender, about 40 minutes.
3. Stir in chickpeas and rice, adding a splash of water if necessary; cover and cook until rice is tender.
4. Toast almonds in a dry skillet until fragrant.
5. Rest the pot 5 minutes and finish with almonds and parsley.

Allergen note: Contains tree nuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.