Cooking Times

30 min
Prep Time
140 min
Cook Time
170 min
Total Time

Ingredients (12 items)

3.00 lbs Lamb shoulder
bone-in
3.00 cups White rice
6.00 loaves Pita bread
toasted and broken
12.00 cloves Garlic
minced
0.75 cup White vinegar
2.00 cups Tomato sauce
2.00 cups Chickpeas
cooked
2.00 large Onions
chopped
2.00 tbsp Cumin
3.00 Bay leaves
0.50 cup Butter
2.00 tsp Salt and pepper
each

Instructions (8 steps)

1
Boil lamb with onions, bay leaves in water for 2 hours until tender.
120 minutes
2
Remove lamb, shred meat. Strain and reserve 6 cups broth.
3
Cook rice in 3 cups lamb broth with cumin until fluffy.
20 minutes
4
Make garlic sauce: fry garlic in butter, add vinegar and 2 cups broth.
5 minutes
5
Heat tomato sauce with remaining broth and chickpeas.
10 minutes
6
Layer toasted bread in serving platter. Soak with garlic sauce.
7
Top with rice, then lamb meat, then tomato-chickpea sauce.
8
Garnish with fried onions and extra vinegar on side. Serve immediately.