Australian Lamb Maqluba

Serves

4-6

Prep Time

Cook Time

Ingredients

1kg Australian Lamb Shoulder

1kg basmati rice

4 tsp olive oil

2 onions, medium-sized chunks

2 carrots, medium-sized chunks

5 bay leaves

2 celery stalks, chopped

5-6 raisins

5 cinnamon sticks

1 potato, thickly sliced

3 eggplants, peeled in zebra stripes, thickly sliced

4 cups beef stock

Salt & pepper, to taste

To Garnish

Raisins

Pine nuts, roasted

In a pressure cooker, sear the lamb in oil for a few minutes. Then, add onions, celery, stock and carrots. Close and cook for 40-60 minutes, until the lamb is tender.
Once cooked, reserve some stock. Add pepper, salt, turmeric powder, bay leaves, cinnamon sticks and 5-6 raisins to enhance the flavour of the broth.
Next, heat oil in a pan. Add eggplants and fry until softened. Remove from the pan and set aside. Then, add the potatoes to the same pan and cook them until browned.
In a pot, start with layering the lamb, followed by a layer of potatoes. Then, add some rice. For the next layer, place the eggplants and top it with the leftover rice.
Add the reserved stock slowly on top, without spoiling the layers.
Simmer for 20-25 minutes, until the rice is cooked through.
To serve Maqluba, remove the lid and place a large serving plate or tray as the lid. Carefully flip the pot using the handles.
Garnish with raisins and roasted pine nuts.
Serve Maqluba with a delicious and colorful salad on the side.

Chef Tip

Let the Maqluba rest for a few minutes before flipping it onto a serving plate.