lamb makloubeh
6 people
cooking time:
2 hours 30 min
Palestine-Makloubeh
submitted by:
Mostafa
Lamb Preparation:
12 Bone-in Lamb Shoulder Pieces, medium cut
1 Onion, quartered
4 Cardamom Pods
4 Bay Leaves
1/2 tbsp Ground Allspice
1/2 tbsp Granulated sugar optional, but said to help tenderize the meat faster
1 tsp Salt
1/2 tsp Black Pepper
Vegetable Preparation:
2 Eggplants, sliced into 1 inch discs
1 Cauliflower head, cut into florets
2 Potatoes, peeled, cut into 1 inch slices optional
2 Tomatoes, cut into slices
3 tbsp Olive oil
Salt & Pepper to preference
Rice Preparation:
2 cups Basmati Rice You can use Egyptian rice or a mix of both (see notes)
5 cups Leftover Lamb Broth or enough to cover the top of the rice by 1 inch
1 tsp Salt
1/2 tsp Black Pepper
1.5 tsp 7 spice
1/4 tsp Cumin
1/4 tsp Turmeric
Garnish
1/4 cup Parsley, chopped
1/3 cup Slivered Almonds, toasted in ghee or olive oil
Spoon off the residue into a bowl and discard.
Once the water is clear of the residue, add the onion, cardamom, and bay leaves along with the allspice, sugar (optional) salt, and pepper. Cover and let this boil on medium heat for 1.5-2 hours until the meat is tender.
While the meat is cooking, prepare the vegetables and rice for the dish. Preheat the oven to 400 F.
Toss the sliced eggplant, cauliflower, and potato (if using), with the olive oil, salt, and pepper. Make sure everything is well coated. Feel free to add more oil if necessary.
Add the vegetables to a baking sheet baking sure they do not overlap. I typically bake each vegetable variety in their own pan or one huge pan. Bake for approximately 30 minutes, flipping once.
The vegetables should come out tender and lightly golden. Keep it baking longer, if necessary, then set to the side.
Prepare the rice by stirring together the soaked rice with the spices listed above.
At this point, the meat should be cooked through. Drain the water and save the lamb broth to cook the rice in.