Lamb and Grilled Vegetable Maklouba

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.

• Prep time: 45 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 1397
• Protein: 55 g
• Carbs: 91 g
• Fat: 86 g

Ingredients

• 800 g Lamb shoulder ( cut into large cubes )
• 400 g Thai or basmati rice ( soaked and rinsed )
• 2 piece Eggplant (aubergine) ( sliced into rounds )
• 1 piece Cauliflower ( in florets )
• 1 piece Yellow onion ( sliced )
• 3 piece Garlic ( minced )
• 30 g Minimum butter sweet
• 150 ml Sunflower oil ( for frying )
• 1 tsp Cinnamon powder
• 1 tsp Turmeric powder
• 1 tsp Four spices powder
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Baharat spice mix ( none )

Instructions

1. Vegetable preparation

   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. Cooking the lamb

   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. Assembly

   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. Steaming

   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. Serving

   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.

Chef's tips

• Do not skip the 10-minute rest before flipping; this allows the rice to compress so the dome doesn't collapse.
• If you want a rice crust, slightly increase the heat for the last 2 minutes of cooking until you hear a faint crackling sound.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat with steam to maintain the rice's fluffiness.