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Meat, Maghreb and Middle East

Zarb, lamb and chicken stew with rice

Zarb is a Bedouin dish of lamb and chicken slow cooked with vegetables in a sealed pot, served with fragrant basmati rice. This recipe serves 4, takes 2 hours 30 minutes total, is medium difficulty and costs €4.50 per person. The key to success is sealing the dish tightly so no steam escapes, which keeps the meat very tender.

Tonight, a Bedouin style sealed stew, lamb, chicken and marinated vegetables cooking slowly in their own juices, with fragrant rice.

Zarb, lamb and chicken stew with rice
Total time
2 h 30
Difficulty
Medium
Cost per person
€4.50
Calories per person
770 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Zarb is meat that falls apart after hours of cooking in its own steam, trapped with vegetables and spices. The lamb brings richness and deep flavor, the chicken adds tenderness, and the potatoes, carrots and zucchini soak up the juices while everything cooks together, unattended.

This is a Sunday dish, one where you have time to marinate the meat in the morning, then let the oven do the work while you do something else. Kids love the very tender meat and the rice soaked in juices, and the spices, cumin, cardamom, turmeric, stay mild and fragrant rather than spicy.

The ingredients

4 people

Butcher

  • Lamb shoulder 500 g
  • Chicken thighs 4

Fruits and vegetables

  • Potatoes 4
  • Carrots 3
  • Zucchini 2
  • Onions 2
  • Tomatoes 3
  • Garlic 4 cloves

Pantry

  • Cuminoften in the pantry 2 tsp
  • Cardamomoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Basmati riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Mix the oil, spices, crushed garlic, salt and pepper, and coat the meat with this marinade for one hour. 1 h

    A longer marinade gives the meat more flavor.

  2. In a large dish, layer the sliced onions, potatoes and carrots cut into large chunks.

    Put the hardest vegetables at the bottom, they cook in the meat's juices.

  3. Place the lamb and chicken on top, add the tomatoes in wedges and a glass of water.

    Add the zucchini halfway through cooking so they do not fall apart.

  4. Cover with parchment paper then foil, and bake at 170°C until everything is very tender. 1 h 30

    Do not open the oven before the end, the steam needs to stay trapped.

  5. Cook the basmati rice in salted water and serve it with the meat and vegetables, drizzled with the juices. 12 min

    Drizzle the rice with a few spoonfuls of the juices, it is the best part.

Our tips to get it right

  • Pick a pot with a tight fitting lid, or double up on sealing with parchment paper and foil, that is what creates the steam this cooking method needs.
  • Cut the potatoes and carrots into evenly sized pieces so they cook at the same pace as the meat without turning mushy.
  • If your oven runs hot, check doneness ten minutes before the end by lifting just a corner of the foil, then seal it back quickly so you do not lose the steam.

The variations

  • Swap the lamb shoulder for beef chuck if that is easier to find, the cooking time stays about the same.
  • For a vegetarian version, skip the meat and double the potatoes and carrots, adding chickpeas for protein.
  • For a quicker weeknight meal for kids, cook the meat and vegetables the day before, then just reheat and cook the rice.

What to serve it with

  • Plain yogurt or a lemon sauce
  • Flatbread for scooping up juices
  • A fresh cucumber and tomato salad

Storage

Zarb keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, meat and vegetables together, for up to 2 months. Reheat it gently in a pan or oven with a splash of water so it does not dry out.

Questions about this dish

Can you make zarb ahead of time?

Yes, you can marinate the meat the day before and even cook the whole dish a few hours before serving. Reheat it gently covered so it stays moist.

What pot should I use if I do not have a tight sealing one?

A cast iron pot with a lid works well. Otherwise, double up on parchment paper and foil to keep the steam from escaping during cooking.

Can I use chicken breasts instead of thighs?

Thighs are better since they hold up to the long cooking time without drying out. If you use breasts, add them later in the cooking process.

Does zarb freeze well?

Yes, the meat and vegetables freeze well for up to 2 months. Freeze the rice separately, it reheats better that way with a little water.

How long does it take to make a zarb, a Bedouin style lamb and chicken stew, with rice?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a zarb, a Bedouin style lamb and chicken stew, with rice?

About 770 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a zarb, a Bedouin style lamb and chicken stew, with rice cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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