preparation
we start by making our magic broth that will flavor the whole dish.
step 1. first, we want to get a big pot that will fit all of our goodies.
step 2. next, we will brown our meat. put the pot on a medium to high heat, add the samneh, then add your lamb a little at a time to start browning whilst being careful not to overcrowd the pot. this means brown the lamb in batches; take your time, because that’s how you get good food. once all meat is browned (not burned) you can add everything else into the pot. now, you want your meat to cook on a low simmer until you can use a fork to cut through a piece with ease. this should take about 1 hour or longer, so use the fork method to test. once your lamb is ready, use some tongs or slotted spoon to take it out of the broth, place on a plate and save for later. we also need the magic broth, so strain it from the onion and spices and set aside.
step 3. for the rice, we need to wash it really well to get rid of the starch. once rinsed thoroughly and strained, put your rice in a bowl, add the qidreh spices, and mix well so it’s all coated in the spices.
step 4. in your big pot, add the magic lamb broth from part 1 and get it to a boil. this is a crucial point where you need to taste the broth to make sure it's salty. add salt if needed.
step 5. once the broth is boiling, add the garbanzo beans, spiced rice, lamb, and garlic. give everything one quick mix and then cover, turn down to low, and set a timer for 10 minutes.
step 6. when the timer goes off, uncover the pot, add the samneh to the top, and cover for another 5 minutes on low.
step 7. when the 5 minutes of low simmer are up, turn off the heat and let it rest for another 5 minutes - don't open the lid.
it should now be ready to eat! enjoy with yogurt and a fresh falahi salad (palestinian farmer salad).
this was one of my favorite dishes growing up! my grandmother taught my mother, and we would always be super excited when she made it for us.
