Shulla

Ingredients

 * 1) meat: 1lb leg of lamb
 * 2) rice: 1.6 oz = 3-4 T
 * 3) ghee 1.6 oz = 1/4 c
 * 4) gram (chickpeas) .8 oz = 2T
 * 5) onions 3 oz sliced (check volume)
 * 6) salt .8 oz salt! = 1T
 * 7) fresh ginger .4 oz peeled and copped (check volume)
 * 8) garlic .07 ounce! = aprox 1/2 clove, sliced
 * 9) pepper .035 oz = 1/2 t
 * 10) cinnamon .035 oz = 1/4 stick
 * 11) cardamon .035 oz = aprox 1/2 t
 * 12) cloves .035 oz = aprox 1/2 t

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

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.