Maqluba with Lamb and Eggplant

Name: Maqluba with Lamb and Eggplant
Yield: 2 servings
Ingredients: 1.1 lbs lamb (about 500 grams); 1 cup Egyptian rice (about 200 grams); 2 medium onions; 1 teaspoon lamb spices; 1 teaspoon salt; 2 Italian eggplants, sliced lengthwise; 3 green bell peppers, sliced into rings; 3 medium potatoes, sliced into rounds; 1 cup beef or lamb broth (about 240 ml); 1 cup oil for frying (about 240 ml)

Hanan Mohamed @Hanan_0

Maqluba with Lamb and Eggplant

Hanan Mohamed @Hanan_0

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Ingredients

2 servings

1.1 lbslamb (about 500 grams)
1 cupEgyptian rice (about 200 grams)
2medium onions
1 teaspoonlamb spices
1 teaspoonsalt
2Italian eggplants, sliced lengthwise
3green bell peppers, sliced into rings
3medium potatoes, sliced into rounds
1 cupbeef or lamb broth (about 240 ml)
1 cupoil for frying (about 240 ml)

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Steps

1

Cook the lamb with the spices, salt, and one onion until fully done.
2

Fry the potatoes, eggplant, and peppers in oil until golden brown.
3

Dice the second onion and sauté it well, then add the broth and let it boil until it turns brown.
4

In a large pot, arrange the eggplant slices along the sides. Place a layer of potato slices at the bottom, then add the cooked lamb, followed by the peppers, and the remaining potatoes.
5

Add the well-washed and drained rice on top, then pour in the broth.
6

Place the pot over heat until it starts to boil, then reduce the heat and let it cook until the rice is done.
7

Invert the pot onto a serving platter, let it rest for 5 minutes before lifting the pot, and serve.