Lamb Maqluba

Ingredients

• 2 lb lamb shoulder, bone-in
• 2 cup basmati rice
• 1 large eggplant
• 2 medium potatoes
• 2 cup cauliflower florets
• 1 medium onion
• 4 clove garlic
• 1 cinnamon stick
• 2 bay leaves
• 4 cardamom pods
• 1 tsp allspice
• 1 tsp cumin
• ½ tsp turmeric
• 2 tsp salt
• ½ tsp black pepper
• ½ cup vegetable oil
• 4 cup chicken or beef broth
• ¼ cup toasted pine nuts (optional)
• ¼ cup fresh parsley, chopped (optional)

Steps

1. Cut lamb into large pieces. In a large pot, brown lamb on all sides. Add chopped onion, minced garlic, cinnamon stick, bay leaves, cardamom pods, salt, and pepper. Cover with 6 cups of water or broth, bring to a boil, then reduce heat and simmer for 1.5 hours or until lamb is tender.
2. While lamb simmers, slice eggplant and potatoes into 1/2-inch rounds. Cut cauliflower into florets. Season all vegetables with a pinch of salt. Heat vegetable oil in a large skillet and fry eggplant, potatoes, and cauliflower in batches until golden brown. Drain on paper towels.
3. Rinse basmati rice thoroughly until water runs clear. Drain well. Once lamb is tender, remove it from the pot and set aside. Strain the broth and reserve 4 cups.
4. In the same large pot, arrange the fried vegetables in layers at the bottom: start with potatoes, then eggplant, then cauliflower. Place the cooked lamb pieces on top of the vegetables.
5. Carefully spread the rinsed basmati rice evenly over the lamb and vegetables. Sprinkle with allspice, cumin, and turmeric.
6. Pour the reserved 4 cups of hot lamb broth over the rice. Ensure the liquid covers the rice by about 1 inch. Bring to a boil, then reduce heat to low, cover tightly, and cook for 25-30 minutes, or until all liquid is absorbed and rice is tender.
7. Remove from heat and let it rest, covered, for 10-15 minutes. Place a large serving platter upside down over the pot. Carefully and quickly invert the pot onto the platter.
8. Lift the pot to reveal the Maqluba. Garnish with toasted pine nuts and fresh parsley, if desired, and serve immediately.