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Palestinian Lamb Makloubeh

The veggies:
1 large eggplant, skin striped, cut into 1/2” rounds
4 medium potatoes, cut into 1/4” rounds
1 large head of cauliflower, cut into florets

Fry them all in batches until golden brown, set aside on paper towel.

Spice mix:
2 tbs salt
2 tsp cardamom powder
2 tsp allspice
2 tsp turmeric
2 tsp garlic powder
2 tsp onion powder
1.5 tsp black pepper

Mix & divide into 2

The lamb:
3-4 lbs boneless lamb chunks
1 onion, diced
1/2 the spice mix
1 cinnamon stick
6 cardamom pods
5 bay leaves
Water to cover generously

Sauté the lamb, onions and spice mix together for 3-4 minutes. Add the water and whole spices. Let it come to a boil and remove any scum that forms on top. Pressure cook for 45 minutes. Then pull the meat out and set aside.

The rice:
2 cups jasmine rice, washed
2 cups basmati rice, washed
1/2 the spice mix

Soak the rice for 45 minutes, then drain well and mix the spice mix in. Set aside.

Assembly:

Start the layering in a large pot with 1 sliced tomato (to help prevent anything from sticking or burning to the bottom). Next, a sprinkle of rice. Then the meat followed by the fried veggies (the order for the veggies doesn’t matter). Next add the seasoned rice and spread it out. And then gently strain the lamb broth over the rice. Add just enough broth to hover above the top of the rice. Create holes in the rice using the back of a wooden spoon or a chopstick. Once the liquid comes to a simmer, cover with parchment paper and then a lid. Reduce the heat to low and let it cook for 35 minutes. Then turn off the heat, and without opening the lid, let it sit for another 30 minutes before flipping it out onto a tray. Garnish with fried almonds and parsley, and enjoy with a cucumber yogurt salad and/or Arabic chopped salad.