Recipe Saudi Arabian Qidra

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced lamb and brown on all sides, about 8-10 minutes.

Incorporate chopped tomatoes and cook until softened, about 5 minutes.

Add diced carrots and stir to combine.

Sprinkle in spices, including salt, black pepper, cinnamon, and bay leaves.

Pour in water and bring to a boil.

Reduce heat to low, cover, and simmer for 1-1.5 hours until lamb is tender.

Remove lamb and set aside; strain the broth.

Return the broth to the pot and add rice and chickpeas.

Bring to a boil, then reduce heat to low, cover, and cook until rice is tender, about 20 minutes.

Fluff the rice with a fork and return the lamb to the pot.

Garnish with fresh herbs before serving.