Lamb and Grilled Vegetable Maklouba

Method

An upside-down rice dome where lamb pulls apart with a fork beneath layers of melting vegetables. The warm scent of cinnamon and turmeric escapes the moment the pot is lifted.

1. 1

   Slice the eggplants into 1cm rounds. Break the cauliflower into florets. In a skillet with sunflower oil, fry the vegetables until well-browned and tender. Drain on paper towels.

2. 2

   Brown the lamb shoulder pieces in butter with the sliced onion. Once the meat is well-seared, add the garlic, turmeric, cinnamon, allspice, and Baharat spice mix. Cover with water and simmer for 45 minutes until the meat is tender.

3. 3

   Rinse the rice until the water runs clear. In a heavy-bottomed pot, place the meat at the bottom, then the eggplants and cauliflower, pressing down well. Pour the rice evenly over the top.

4. 4

   Strain the meat cooking broth and pour 600ml over the rice. The liquid should be 2cm above the rice. Bring to a boil, then cover tightly and cook over very low heat for 20 minutes. The rice should have absorbed all the liquid.

5. 5

   Let it rest for 10 minutes off the heat without opening. Place a large platter over the pot and flip it with a quick motion. Tap the bottom before gently lifting: the 'cake' should hold its shape.