Emma and Skye
14th January 2006, 07:40 PM
It's a really tasty lamb and rice dish, though from the recipe I'm not too sure about one of the ingredients... (look closely at the recipe ):
This is a very popular "all in one pot" dish for family lunches at home.
2 lbs. lamb shoulder, cut into 1-inch cubes
1/2 teaspoon salt
1 medium cauliflower, in large florets OR
1 large eggplant (aborigine) in thick slices
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/2 cup butter/ vegetable oil
1 tablespoon allspice
2 cups rice, soaked in hot water
Put rice in hot water to soak.
Place lamb in a pot, cover with boiling water and cook covered for 30 minutes.
In a skillet, fry the cauliflower or eggplant in butter till golden brown on both sides.
Put the rice to drain in a colander. Drain the lamb, reserving its both and wash the pot to reuse it.
Put the lamp into the bottom of the pot and sprinkle with half of the spices.
Arrange the fried cauliflower/eggplant on top of the lamb and sprinkle on the rest of the seasonings.
Next, spread the drained rice on top of the vegetables. Over this pour 3 cups of the reserved lamb broth (add water if necessary).
Cook covered over low heat till it is almost dry, about 20-25 minutes.
Invert the pot and unmold the Maqlouba on a large serving platter. The meat and vegetables will now be on top. Serve with a side dish of yogurt and a fresh salad.
This is a very popular "all in one pot" dish for family lunches at home.
2 lbs. lamb shoulder, cut into 1-inch cubes
1/2 teaspoon salt
1 medium cauliflower, in large florets OR
1 large eggplant (aborigine) in thick slices
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/2 cup butter/ vegetable oil
1 tablespoon allspice
2 cups rice, soaked in hot water
Put rice in hot water to soak.
Place lamb in a pot, cover with boiling water and cook covered for 30 minutes.
In a skillet, fry the cauliflower or eggplant in butter till golden brown on both sides.
Put the rice to drain in a colander. Drain the lamb, reserving its both and wash the pot to reuse it.
Put the lamp into the bottom of the pot and sprinkle with half of the spices.
Arrange the fried cauliflower/eggplant on top of the lamb and sprinkle on the rest of the seasonings.
Next, spread the drained rice on top of the vegetables. Over this pour 3 cups of the reserved lamb broth (add water if necessary).
Cook covered over low heat till it is almost dry, about 20-25 minutes.
Invert the pot and unmold the Maqlouba on a large serving platter. The meat and vegetables will now be on top. Serve with a side dish of yogurt and a fresh salad.