Shulla

Description
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.

Ingredients

 * 1 lb leg of lamb
 * 1.6 oz (3 – 4 tbsp) rice
 * 1.6 oz (¼ cup) ghee
 * .8 oz (2 tbsp) (chickpeas)
 * 3 oz sliced (check volume) onions
 * .8 oz salt (1 tbsp) salt
 * .4 oz fresh ginger peeled and chopped (check volume)
 * .07 ounce (approx. ½ clove), sliced garlic
 * .035 oz (½ tsp) pepper
 * .035 oz (¼ stick) cinnamon
 * .035 oz (approx. ½ tsp) cardamon
 * .035 oz (approx. ½ tsp) cloves

Directions

 * 1) Melt the ghee, put it in a pot.
 * 2) Brown the meat, onions, and garlic in it for about 5 minutes on a medium heat.
 * 3) Add 1¼ cup of lukewarm water, salt, chickpeas, cinnamon.
 * 4) Simmer about another 10 minutes, then add ginger, pepper, cardamom and cloves.
 * 5) Add the rice and another ½ cup of water.
 * 6) Simmer another ½ hour.
 * 7) Serve.