Maqlubat Lahm (Upside-Down Rice with Lamb, Aubergine and Potato)
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Ingredients
- 500 g diced lamb shoulder
- 350 g basmati rice
- 2 aubergine, cut into chunks
- 2 waxy potatoes, thinly sliced
- 1 onion, finely sliced
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 5 tbsp vegetable oil
- 700 ml lamb stock
Nutrition (per serving)
- Calories
- 879 kcal
- Protein
- 32.4 g
- Carbohydrate
- 90.1 g
- of which sugars
- 6.5 g
- Fat
- 42.3 g
- of which saturates
- 12.4 g
- Fibre
- 7.5 g
- Salt
- 1.65 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced lamb in 2 tablespoons of the oil in a large pot for 6-8 minutes, then add the lamb stock, cover and simmer for 45 minutes until tender. Lift out the lamb, reserving the stock.
- 2
Fry the aubergine chunks and potato slices in the remaining oil in batches over a medium-high heat for 8-10 minutes until golden, then set aside.
- 3
Rinse the basmati rice. Fry the onion in the pot for 5 minutes until soft, then stir in the cinnamon and allspice.
- 4
Layer the fried potatoes and aubergine over the onions, arrange the cooked lamb on top, then scatter over the rinsed rice.
- 5
Pour over the reserved stock (topped up with water to 600ml if needed), bring to a simmer, cover tightly and cook over a low heat for 20-25 minutes until the rice is tender.
- 6
Rest for 5 minutes, then invert carefully onto a large platter.
- 7
Serve straight away while hot.
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