Palestinian Lamb Maqluba Recipe

Ingredients:

For the Lamb and Marinade:

• 2 lbs lamb shoulder, cut into chunks
• 2 cups plain yogurt
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground cinnamon
• 1 tablespoon ground allspice
• 1 tablespoon ground turmeric
• 4 cloves garlic, minced
• Salt and pepper to taste

For the Rice and Vegetables:

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 4 cups chicken or lamb broth
• 2 large eggplants, sliced into rounds
• 3 large potatoes, peeled and sliced into rounds
• 3 large carrots, peeled and sliced into rounds
• 1 large onion, thinly sliced
• Vegetable oil for frying

For Assembly:

• Chopped fresh parsley or cilantro for garnish
• Toasted almonds or pine nuts for garnish (optional)

Instructions:

1. Marinate the Lamb:
   • In a bowl, mix together yogurt, cumin, coriander, cinnamon, allspice, turmeric, minced garlic, salt, and pepper.
   • Add the lamb chunks to the marinade, ensuring they are well-coated. Marinate for at least 2 hours, or overnight in the refrigerator.
2. Prepare the Vegetables:
   • Heat vegetable oil in a deep frying pan. Fry the eggplant slices until golden brown, then transfer to a paper towel-lined plate to drain excess oil.
   • Fry the potato and carrot slices separately until golden brown. Set aside.
3. Brown the Marinated Lamb:
   • In a large pot, heat a bit of vegetable oil over medium-high heat.
   • Add the marinated lamb and brown it on all sides.
4. Layer the Vegetables:
   • Arrange the fried vegetables over the browned lamb in the pot. Place them evenly, creating a layer of vegetables.
5. Add the Rice:
   • Drain the soaked rice and spread it evenly over the layer of vegetables.
6. Pour in Broth:
   • Pour the chicken or lamb broth over the rice, ensuring it covers the rice completely.
7. Cook the Maqluba:
   • Bring the pot to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes or until the rice is cooked and the liquid is absorbed.
8. Invert the Maqluba:
   • Once cooked, let the maqluba sit for a few minutes. Place a large serving platter over the pot and carefully invert the pot to transfer the maqluba onto the platter.
9. Garnish and Serve:
   • Garnish the maqluba with chopped fresh parsley or cilantro.
   • Optionally, sprinkle toasted almonds or pine nuts on top.
   • Serve the Palestinian Lamb Maqluba hot, with a side of yogurt or a simple salad.

This traditional Palestinian dish is a flavorful and impressive one-pot meal that showcases the delicious combination of lamb, spices, and vegetables. Enjoy!