Maqlooba

Updated at: Mon, 01 Jan 2024 16:51:11 GMT

Step 1

Soak 1 cup of rice in boiled water and set aside while you get on with rest of the meal.

Step 2

Coat lamb chunks in ground spices and lightly brown in frying pan, adding chopped onions mid way. Add dried limes and bay leaves, and cover in boiling water. Allow to boil then turned down to low heat and cover. Leave to slowly cook for at least 1 hour checking occasionally to prevent sticking (add more water if that happens)

Step 3

Preheat oven to gas mark 6, 200c

Step 4

Pick thyme leaves. Slice aubergines and put in a bowl with a light sprinkle of salt and a drizzle of oil. Mix well then lay out on a baking tray. Roast in oven until golden.

Step 5

Peel garlic cloves and set aside

Step 6

Drain and rinse the rice in cold water until water runs clear and set aside until needed.

Step 7

Lightly fry pine nuts and set aside

Step 8

When aubergines are ready, add a drizzle of oil to your sauce pan and lay the aubergines in a single layer on that base and sides.

Step 9

Add half the meat on top followed by the rice then garlic cloves and pine nuts. Cover this with the remaining meat and finish with a layer of aubergines.

Step 10

Pour freshly boiled water into same cup used to measure rice. Add 1/2 tsp of cinnamon, 1/2 tsp black pepper and salt to taste. Pour this plus another 1/2 cup of boiled water over the aubergines in the sauce pan.

Step 11

Set to boil and then turn heat down to low and cover. This will need 15-20 mins to cook. Once cooked take off heat and place tea towel between lid and saucepan and leave to steam for a further 10 mins.

Step 12

Fry pine nuts and almonds until golden. Chop coriander.

Step 13

Place serving plate on top of saucepan and tip upside down. Garnish with nuts and coriander, and serve with yoghurt.

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Makes leftovers

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