Individual Lamb and Eggplant Maqluba | Supa

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🍽️Dinner🟡Medium⏱110 minBowl

Individual Lamb and Eggplant Maqluba

Name: Individual Lamb and Eggplant Maqluba
Total time: 110 min
Yield: 1 portions
Cuisine: Middle Eastern
Ingredients: 120 g Lamb Already braised plain boneless shoulder, cut into 2 cm pieces; cooked weight; 100 g Eggplant Cut into 1 cm slices; 60 g Potato Peeled, cut into 1 cm slices; 50 g Tomatoes Thinly sliced; 0.5 cup Rice Dry long-grain basmati; 1 cup Water; 5 g Tomato Paste; 0.3 g Cardamom One green pod, cracked and removed after cooking; 0.5 g Cinnamon Small piece of stick, removed after cooking; 0.2 g Bay Leaves One small leaf, removed; 0.2 g Ground Turmeric; 2 tsp Cooking oil; To taste Salt; To taste Black Pepper

One small upside-down rice pot layered with tender lamb, roasted eggplant, potato and tomato.

Ingredients

120 g

Lamb

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100 g

Eggplant

60 g

Potato

50 g

Tomatoes

0.5 cup

Rice

1 cup

Water

5 g

Tomato Paste

0.3 g

Cardamom

0.5 g

Cinnamon

0.2 g

Bay Leaves

0.2 g

Ground Turmeric

2 tsp

Cooking oil

To taste

Salt

To taste

Black Pepper

Steps

20 min1

Simmer

Put all the water, cardamom, cinnamon and bay leaf in a narrow saucepan. Cover and simmer gently for 10 minutes. Add all the already braised lamb and simmer covered for 10 minutes more, until steaming hot and reheated to 74 °C. Lift out the lamb and strain the broth, removing the whole spices.

30 min2

Bake

While the aromatic broth simmers, heat the oven to 220 °C. Toss the eggplant and potato slices with two-thirds of all the cooking oil and a little salt. Spread on a lined tray and bake at 220 °C for 25-30 minutes, turning once, until tender and lightly browned.

Rinse the rice and drain well. Measure 160 ml of hot lamb broth and stir in tomato paste, turmeric, salt and pepper. Grease a straight-sided 12 cm nonstick saucepan with the remaining third of the cooking oil. Layer in the tomato, roasted vegetables, lamb and finally rice; press lightly and pour the measured broth over the top.

35 min4

Simmer

Bring to a gentle simmer, cover tightly and cook on the lowest heat for 30-35 minutes, until the rice is tender and the broth absorbed. If the rice is still firm and the pan dry, add a spoonful of reserved hot broth and cook covered a little longer.

12 min5

Remove from the heat and rest covered for 10 minutes. Place a rimmed plate over the saucepan and invert carefully using oven gloves. Leave for 2 minutes, then lift the pan slowly. Serve the entire small maqluba as one portion; unused broth is not included.