Qema (qeema, Iraqi rice and meat dish)

Instructions

1. Drain the soaked chickpeas, rinse them, then cook them in lightly salted water for 1 to 1 hour 15 minutes until tender.
2. Brown the pieces of meat in the oil over high heat until golden on all sides.
3. Add the sliced onions and garlic and let them colour for 8 to 10 minutes over medium heat.
4. Stir in the tomato concentrate and spices, then fry for 2 minutes, stirring.
5. Cover with water to the level of the meat, add the dried lemon if using, then simmer covered for 1 hour 15 minutes over low heat until the meat falls apart.
6. Add the cooked chickpeas to the sauce for the last 15 minutes and adjust the seasoning.
7. Meanwhile, rinse the rice, cook it in salted water until the water is absorbed, then stir in the butter and serve with the qema.