Recipes · Palestinian · Main Courses
Qidreh (Hebron Lamb and Rice)
One serving has 871 kcal and 38 g protein, and at least a fifth of a woman's daily need of cobalamin (182%), zinc (106%), manganese (97%), niacin (96%), selenium (87%) and phosphorus (61%). Ready in 115 minutes.
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- Preparation: 20 min
- Cooking: 95 min
- Makes: 1 serving (471 g)
- Difficulty: Medium
- Diets: Gluten-free, High protein
- Contains: dairy, meat
Ingredients
- 170 g Lamb shoulder, raw
- 70 g Rice, white, medium-grain
- 40 g Chickpeas, canned
- 15 g Garlic, raw
- 12 g Ghee
- 1.5 g Cumin
- 0.5 g Turmeric
- 0.3 g Cinnamon
- 0.3 g Cardamom
- 0.2 g Bay leaves
- 30 g Onions, raw
- 1.5 g Salt
- 130 g Water
Method
- In a pot, brown the lamb pieces in half the ghee with the sliced onion and whole garlic cloves for 6-8 minutes.
- Stir in the cumin, turmeric, cinnamon, cardamom and bay leaf, then add the water and chickpeas. Cover and simmer 45 minutes until the lamb is nearly tender.
- Rinse the rice and spread it in a deep baking dish or clay pot; season with salt.
- Arrange the lamb, garlic and chickpeas on top of the rice and pour over the cooking broth so it just covers the rice.
- Drizzle with the rest of the ghee, cover tightly and bake at 180 °C (350 °F) for 45-50 minutes until the rice has absorbed the liquid and the lamb is fall-apart tender.
- Turn out onto a platter, lamb-side up, and serve hot, traditionally with a garlicky yogurt or salad on the side.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 871 kcal | 41% |
| Carbohydrates | 73.9 g | |
| Water | 309 mL | |
| Fiber | 4.9 g | 17% |
| Protein | 38.2 g | 80% |
| Tryptophan | 0.43 g | |
| Threonine | 1.5 g | |
| Isoleucine | 1.8 g | |
| Leucine | 2.9 g | |
| Lysine | 3 g | |
| Methionine | 0.9 g | |
| Cystine | 0.49 g | |
| Phenylalanine | 1.6 g | |
| Tyrosine | 1.2 g | |
| Valine | 2 g | |
| Histidine | 1.1 g | |
| Fat | 46.2 g | |
| Monounsaturated | 17.2 g | |
| Polyunsaturated | 3.6 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.7 g | |
| Saturated | 21.5 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 151 mg | |
| Calcium | 111 mg | 11% |
| Copper | 0.44 mg | 49% |
| Iron | 7.8 mg | 44% |
| Magnesium | 86.3 mg | 28% |
| Manganese | 1.7 mg | 97% |
| Phosphorus | 429 mg | 61% |
| Potassium | 661 mg | 14% |
| Selenium | 47.7 µg | 87% |
| Sodium | 800 mg | |
| Zinc | 8.4 mg | 106% |
| Thiamin (vitamin B1) | 0.66 mg | 60% |
| Riboflavin (vitamin B2) | 0.43 mg | 39% |
| Niacin (vitamin B3) | 13.4 mg | 96% |
| Pantothenic acid (vitamin B5) | 2.2 mg | 45% |
| Pyridoxine (vitamin B6) | 0.62 mg | 48% |
| Folate (vitamin B9) | 220 µg | 55% |
| Cobalamin (vitamin B12) | 4.4 µg | 182% |
| Choline | 8.6 mg | 2% |
| Vitamin A | 103 µg | 15% |
| Vitamin C | 7.2 mg | 10% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.63 mg | 4% |
| Vitamin K | 3 µg | 3% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
6 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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