Kidreh (Mutton with rice)
This traditional rice recipe is from Palestine.
- 1 kg shoulder or leg of mutton, cut into chunks
- 2 bay leaves
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 teaspoon ground allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cardamom
- A pinch of ground cinnamon
- 1 onion, peeled and left whole
- 600 g round rice - I used arborio as it soaks up juices well.
- Pinch of saffron, pounded
- 4 bulbs Garlic, (or to taste), crushed
- 50 g samneh (clarified butter) or butter
- Place the mutton, spices and the whole onion in a pan and cover with water.
- Simmer gently for 1¼ hours or more until the meat is tender.
- Lightly grease a large casserole dish and add the rice to it.
- Strain the mutton into a colander but keep the stock.
- Measure the stock and add enough hot water to bring it up to 1.1 litres.
- Pour over the rice and add the saffron, garlic and samneh or butter.
- Place the cooked meat on the top, cover and cook for 30 minutes at 200° C (400° F - gas 6), until the rice is cooked and has absorbed the liquid.
The recipe may seem to require a rather large quantity of rice, but you do need it.
Whilst the mutton will be cooked at 1¼ hours it may still be a little tough, about 2 hours really did make the meat very tender.
You can also reduce the salt down to around 1tsp and it should still be nice, its a personal taste thing.
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