Maqloubeh

Maqloubeh Ingredients

1 1⁄2 kilos of diced lamb shanks1 cauliflower cut into florets and washed2 eggplants cut into circles3 cups of medium grain rice washed and drained (make sure to add the 3 tsp of salt to the rice and mix through)2 tbs maqloobeh spices1 tbs 7 spice1 tbs tumeric powder2 bayleaves1 cinnamon stick1 beef stock cubefried nuts for garnish I used almonds and pinenutspomegranate (optional) for garnish3 tsp salt

Method

In a pressure cooker add diced lamb, bayleaves,cinnamon stick, maqloobeh spices , 7 spice, tumeric and beef stock cube cover with water.Pressure cook for 40 minutes. If not using a pressure cooker than cook them in a large pot and boil for about 3 hours or until soft and tender.Fry off eggplant and cauliower. I used my airfryer. I coated the vegetables in oil and put them in the air fryer on 180 degrees for 20 mins. If not using airfryer then deep fry in a pan with vegetable oil. After they have cooked set aside.Once meat has cooked strain the meat from the broth and keep the broth for later.Layer meat on the bottom of a pot I used a 26 cm pot. Ontop of the meat on one side layer the cauliflower and then the eggplant on the otherwise.Pour in the rice and flatten it out ontop of the vegetables and meat.At this point you will need to slowly pour 5 1⁄2 cups of broth on the back of a spoon and into the pot. This method stops the broth from moving the rice.Once thats done place the pot on high heat onto the stove and Once it starts boiling reduce heat to low so the rice can absorb the broth. It will take about 40 minutes.Once rice has cooked and you can see steam holes coming through turn off the heat and let it sit in the pot for bout 20 minutes.You will need a tray that’s larger than the pot to help flip the pot over. Grab the tray and place ontop of the pot.You should be able to grab the handles of the pot and the tray together.If you are confident enough to flip it over than do it or just make an experienced person flip it