Baked Lamb Maqluba

Zaid Al-FarsiCuisinier

Ingrédients

• Washed and drained basmati rice
  400 grams
• Cardamom powder, dried lemon powder, clove powder, and Arabic spices
  2 teaspoons
• Sliced eggplant
  400 grams
• Sel
  2 teaspoons
• Vegetable oil for frying
  1 cup
• Huile Végétale
  2 tablespoons
• Lamb pieces with bones
  400 grams
• 1 medium-sized onion, finely chopped
  1 piece
• Crushed garlic cloves
  5 cloves
• 2 cubes of Maggi chicken broth
  2 cubes
• Hot water
  750 ml
• Melted butter
  2 tablespoons
• Cauliflower cut into medium-sized florets
  300 grams
• Fried chopped onion for garnish
  50 grams
• Toasted pine nuts for garnish
  50 grams
• Bread dough
  100 grams
• Melted butter
  1 teaspoon

Mesures

1. 1

   Soak the rice for 30 minutes and drain. Combine all the spices and mix gently with the wet rice, then let it sit for 15 minutes.

   45 minutes
2. 2

   Peel the eggplant and cut it into 2 cm thick slices, dip the pieces in salt and let them sit to release their juices. Heat vegetable oil in a frying pan, dry the eggplant on both sides using a cloth, and fry until golden brown.

   Matériel requis:

   Poêle à frire

   30 minutes
3. 3

   Heat oil in a large frying pan and fry the lamb pieces until golden brown. Add the chopped onion and fry for another 5 minutes. Add the garlic, Maggi chicken broth, and water, and let it simmer on medium heat for an hour. Remove the lamb from the heat and keep the hot broth.

   Matériel requis:

   🍳

   Large Frying Pan

   60 minutes
4. 4

   Add melted butter to the bottom of an oven-safe pot (preferably a clay pot). Place the cauliflower florets at the bottom and cover with half of the rice. Place the fried eggplant pieces on top of the rice, followed by the lamb pieces, and cover with the remaining rice. Ensure that the contents of the pot do not exceed two-thirds full, as the rice will expand when fully cooked.

   Matériel requis:

   🍳

   Oven-safe Pot

   30 minutes
5. 5

   Pour the broth over the rice and garnish with fried onion pieces and toasted pine nuts. The rice should be submerged in the broth, and if necessary, add a little water.

   10 minutes
6. 6

   Roll out the bread dough to cover the pot containing the rice, leaving an additional 3 cm to hang over the edge. Place the dough over the pot and secure the edges to ensure it sticks to the pot.

   10 minutes
7. 7

   Brush with melted butter and bake in a preheated oven for 45 minutes or until the dough turns golden brown.

   Matériel requis:

   Four

   45 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Selpour 100g

Cendres100 g

Huile Végétalepour 100g

Énergie884 kcal

Lipides totaux100 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques