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
- Chopped fresh parsley or cilantro for garnish
- Toasted almonds or pine nuts for garnish (optional)
- 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.
- 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.
- 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.
- Layer the Vegetables:
- Arrange the fried vegetables over the browned lamb in the pot. Place them evenly, creating a layer of vegetables.
- Add the Rice:
- Drain the soaked rice and spread it evenly over the layer of vegetables.
- Pour in Broth:
- Pour the chicken or lamb broth over the rice, ensuring it covers the rice completely.
- 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.
- 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.
- 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!