Lamb Maqluba

Ingredients:

Meat & Broth:

~1.5lb lamb shanks

2 tbsp oil

Whole spices: 2 cinnamon sticks, 4 cardamom pods, 3 bay leaves, 4 allspice or peppercorns + 4 cloves

½ tsp turmeric

4 tbsp tomato paste

3.5 tsp salt + 1.5 tsp black pepper

3 cups water for broth

Vegetables:

2 eggplants

2 large potatoes

1 large onion

1 large red/orange bell pepper

1 tomato

Rice:

2.5 cups basmati rice

~5.5 cups liquid (meat broth + water)

Directions:

Preheat the oven to 450°F (230°C). Slice the eggplant and potatoes into ½-inch rounds, toss with oil and salt, and roast for about 30 minutes until golden. Meanwhile, brown the lamb in oil in a large pot, then add water and whole spices and cook until the meat is tender (about 10 minutes in a pressure cooker or 40–60 minutes simmering). Strain the broth, discard the spices, and season the broth with turmeric, salt, pepper, tomato paste, and enough water to make about 5½ cups total liquid. In a pan, sauté the sliced onion and bell pepper until soft, and rinse the rice until the water runs clear. To assemble, lightly oil the bottom of a heavy pot and layer tomato slices, roasted eggplant and potatoes, cooked meat, sautéed onions and peppers, and finally the rice, gently pressing it down. Pour the hot broth over the rice until just covered, bring to a gentle boil, then cover and cook on low heat for about 50 minutes until the rice is fully cooked. Let the pot rest for 5–10 minutes, then carefully flip it onto a large serving platter, garnish with nuts and parsley if desired, and serve.

Recipe adapted from Hungry Paprikas