Qalia or Mqala (قليه او مقلي)
Directions
- 1Place a good amount of lamb pieces in a cold pot.
- 2Place a good amount of lamb pieces in a cold pot.
- 3Place a good amount of lamb pieces in a cold pot.
- 4Add minced garlic, black pepper, coriander powder, cumin powder, and cinnamon powder to the lamb.
- 5Add minced garlic, black pepper, coriander powder, cumin powder, and cinnamon powder to the lamb.
- 6Add minced garlic, black pepper, coriander powder, cumin powder, and cinnamon powder to the lamb.
- 7Add a sprinkle of chili flakes if desired.
- 8Add a sprinkle of chili flakes if desired.
- 9Add a sprinkle of chili flakes if desired.
- 10Stir the meat until it's coated with the spices and garlic.
- 11Stir the meat until it's coated with the spices and garlic.
- 12Stir the meat until it's coated with the spices and garlic.
- 13Place the pot on high heat and stir until the meat releases its juices.
- 14Place the pot on high heat and stir until the meat releases its juices.
- 15Place the pot on high heat and stir until the meat releases its juices.
- 16Then cover the pot and let it simmer on medium heat for an hour.
- 17Then cover the pot and let it simmer on medium heat for an hour.
- 18Then cover the pot and let it simmer on medium heat for an hour.
- 19Once the juices have evaporated and only the fat remains, add salt to taste.
- 20Once the juices have evaporated and only the fat remains, add salt to taste.
- 21Once the juices have evaporated and only the fat remains, add salt to taste.
- 22Wash and soak 2 cups of Canary basmati rice.
- 23Wash and soak 2 cups of Canary basmati rice.
- 24Wash and soak 2 cups of Canary basmati rice.
- 25Add the washed and soaked rice to a pot with ghee, salt, and any desired aromatics (chicken stock powder is used in this example).
- 26Add the washed and soaked rice to a pot with ghee, salt, and any desired aromatics (chicken stock powder is used in this example).
- 27Add the washed and soaked rice to a pot with ghee, salt, and any desired aromatics (chicken stock powder is used in this example).
- 28Cover the rice with water and let it boil for five minutes.
- 29Cover the rice with water and let it boil for five minutes.
- 30Cover the rice with water and let it boil for five minutes.
- 31Then drop the heat to the lowest possible, cover the pot, and let it cook for 15 minutes.
- 32Then drop the heat to the lowest possible, cover the pot, and let it cook for 15 minutes.
- 33Then drop the heat to the lowest possible, cover the pot, and let it cook for 15 minutes.
- 34Once the rice is ready, pour it onto a serving plate.
- 35Once the rice is ready, pour it onto a serving plate.
- 36Once the rice is ready, pour it onto a serving plate.
- 37Top the rice with the caramelized lamb pieces and drizzle with honey.
- 38Top the rice with the caramelized lamb pieces and drizzle with honey.
- 39Top the rice with the caramelized lamb pieces and drizzle with honey.
Ingredients
- 2 kg lamb pieces (bone in & boneless)
- 2 kg lamb pieces (bone in & boneless)
- 2 kg lamb pieces (bone in & boneless)
- 1 tbsp black pepper
- 1 tbsp black pepper
- 1 tbsp black pepper
- 1 tsp coriander powder
- 1 tsp coriander powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp cumin powder
- 1 tsp cumin powder
- 1 tsp cinnamon powder
- 1 tsp cinnamon powder
- 1 tsp cinnamon powder
- 1 tiny amount minced garlic
- 1 tiny amount minced garlic
- 1 tiny amount minced garlic
- 1 sprinkle chili flakes
- 1 sprinkle chili flakes
- 1 sprinkle chili flakes
- 1 to taste salt
- 1 to taste salt
- 1 to taste salt
- 2 cups Canary basmati rice
- 2 cups Canary basmati rice
- 2 cups Canary basmati rice
- 1 tbsp ghee
- 1 tbsp ghee
- 1 tbsp ghee
- 1 tbsp chicken stock powder
- 1 tbsp chicken stock powder
- 1 tbsp chicken stock powder
- 1 honey
- 1 honey
- 1 honey
Equipment
potwooden spoonserving platestrainer