RCI-VG.004.1227.001

Shulla

This was done on the (very uncertain) assumption that Shulla is related to Shurba in al-Baghdadi, and that the recipe we have for the latter thus gives a rough idea of how the former is made.

Prep25 min
Cook75 min
Total100 min
Servings4
Difficultyintermediate

Ingredients

  • 1 lb
  • .6 oz (3 – 4 tbsp) rice
    1 unit
  • .6 oz (¼ cup) ghee
    1 unit
  • .8 oz (2 tbsp) (chickpeas)
    1 unit
  • 3 oz
  • .8 oz salt (1 tbsp) salt
    1 unit
  • .4 oz fresh ginger peeled and chopped (check volume)
    1 unit
  • .07 ounce (approx. ½ clove)
    sliced garlic
    1 unit
  • .035 oz (½ tsp) pepper
    1 unit
  • .035 oz (¼ stick) cinnamon
    1 unit
  • .035 oz (approx. ½ tsp) cardamon
    1 unit
  • .035 oz (approx. ½ tsp) cloves
    1 unit

Method

1
Cut the leg of lamb into 1-inch cubes, removing excess fat and sinew.
2
Heat the ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
3
Add the lamb cubes in batches and brown on all sides, approximately 8–10 minutes total. Work in batches to avoid overcrowding the pot and transfer browned meat to a plate.
10 minutes
4
Return all browned lamb to the pot and add the sliced onions, stirring to combine with the fat and meat juices.
5
Add the chopped fresh ginger, sliced garlic, salt, pepper, cinnamon, cardamom, and cloves; stir well to distribute the spices evenly throughout the meat.
6
Pour in enough water to barely cover the lamb (approximately 3–4 cups), bring to a boil, then reduce heat to low. Cover and simmer gently for 45 minutes.
7
Rinse the rice under cold running water until the water runs clear, then add it to the pot along with the chickpeas.
3 minutes
8
Stir to combine, ensuring the rice and chickpeas are submerged in the liquid. Cover and continue simmering until the rice is tender and has absorbed most of the liquid, approximately 30–35 minutes.
32 minutes
9
Check the consistency and adjust seasoning with additional salt if needed. The dish should be moist with a stew-like consistency, not dry.
10
Transfer the shulla to a serving dish and serve hot. The lamb should be tender, the rice fully cooked, and flavors well-integrated.

What Makes This Variant Distinct

  • Original variant

Cuisines