Maqloubeh (Upside-Down Lamb, Aubergine and Spiced Rice)

Ingredients

• 500 g diced lamb shoulder
• 1 onion
• 1 cinnamon stick
• 2 bay leaves
• 3 aubergines
• 6 tbsp olive oil
• 350 g basmati rice
• 1.5 tsp ground allspice
• 0.5 tsp ground cinnamon
• 0.5 tsp ground turmeric
• 40 g flaked almonds
• 300 ml natural yoghurt
• 1 cucumber

Method

1. 1

   Put the diced lamb shoulder in a pan with the halved onion, cinnamon stick, bay leaves, 1 tsp salt and 1 litre water. Bring to the boil, skim and simmer for 50 minutes until tender. Strain, keeping the broth.

2. 2

   Meanwhile, heat the oven to 220C (200C fan, gas 7). Slice the aubergines into 1cm rounds, brush with 5 tbsp olive oil and roast on 2 trays for 25 minutes, turning once, until golden and soft.

3. 3

   Rinse the basmati rice and toss with the allspice, ground cinnamon, turmeric and 1 tsp salt.

4. 4

   Brush a deep 24cm non-stick pan with the remaining oil. Layer in the lamb, then the aubergine slices over the base and up the sides, then the rice, pressing it down gently. Pour over 650ml of the hot broth so it covers the rice by about 1cm.

5. 5

   Bring to the boil, cover tightly and cook on the lowest heat for 25 minutes until the rice is tender and the liquid absorbed. Leave covered off the heat for 10 minutes.

6. 6

   Put a large plate over the pan and turn it over in one quick movement, then lift off the pan. Scatter with the flaked almonds, toasted in a dry pan, and serve straight away with the natural yoghurt mixed with diced cucumber.