Lamb with Rice & Chickpeas

Name: Lamb with Rice & Chickpeas (Roz Bdfeen)
Yield: Serves 2–4
Cuisine: Lebanon
Ingredients: 2 onions, diced; 500 grams lamb shanks*; 1 tin chickpeas; 2 tablespoons vegetable oil; 1 teaspoon salt; 1 teaspoon pepper; 2 teaspoons cinnamon; 2 cups short grain Egyptian or pudding rice; 4 cups water (approx)

Roz Bdfeen

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Amoul

By Amoul Oakes

Published 2008

About

Like Roz Wfool (120), there are both meat and vegetarian versions of this dish. Either way, it’s delicious eaten with yoghurt, radishes and loaf of khobez or Lebanese bread.

Ingredients

500 grams lamb shanks*
2 onions, diced
1 tin

Asia
Lebanon
Mediterranean
Gluten-free

Method

Heat the oil in a pot over medium-high fire. Saute the meat, making sure it is browned on all sides.

Add salt, pepper and cinnamon and mix well. Add the chickpeas and two cups of the water and continue cooking 25 minutes. Check the meat to see that it is cooked.

Once the meat is cooked,