Kidreh (Mutton with rice)

This traditional rice recipe is from Palestine.

Kidreh (Mutton with rice)

Servings:	Serves 4 to 6
Calories per serving:	1095
Ready in:	2 hours 15 minutes
Prep. time:	15 minutes
Cook time:	2 hours
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th December 2013

Best recipe review Buttery mutton 4.23/5 😋😋😋 Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 kg shoulder or leg of mutton, cut into chunks
• 2 bay leaves
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 teaspoon ground allspice
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cardamom
• A pinch of ground cinnamon
• 1 onion, peeled and left whole
• 600 g round rice - I used arborio as it soaks up juices well.
• Pinch of saffron, pounded
• 4 bulbs Garlic, (or to taste), crushed
• 50 g samneh (clarified butter) or butter

Method

1. Place the mutton, spices and the whole onion in a pan and cover with water.
2. Simmer gently for 1¼ hours or more until the meat is tender.
3. Lightly grease a large casserole dish and add the rice to it.
4. Strain the mutton into a colander but keep the stock.
5. Measure the stock and add enough hot water to bring it up to 1.1 litres.
6. Pour over the rice and add the saffron, garlic and samneh or butter.
7. Place the cooked meat on the top, cover and cook for 30 minutes at 200° C (400° F - gas 6), until the rice is cooked and has absorbed the liquid.

Serving suggestions

Serve with a plain salad and yogurt or with vegetables.

Variations

If liked, you can include some cooked chickpeas, in which case, reduce the amount of rice.

Chef's notes

The recipe may seem to require a rather large quantity of rice, but you do need it.
Whilst the mutton will be cooked at 1¼ hours it may still be a little tough, about 2 hours really did make the meat very tender.
You can also reduce the salt down to around 1tsp and it should still be nice, its a personal taste thing.

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