Makluba (Jordanian Upside-Down Lamb and Rice)
User Reviews
5
4 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
6 people
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Course
Main Course
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Cuisine
Middle Eastern, Jordanian
Makluba (Jordanian Upside-Down Lamb and Rice)
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The word makluba actually means "upside down", and for good reason: this Jordanian dish is removed from the mold and turned over on a serving plate.
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Ingredients
- 2 lb lamb shank (or beef shank), boneless, cut into large cubes
- 2 eggplant cut into strips lengthwise
- 2 cups rice
- 1 onion , thinly sliced
- 2 teaspoons ground allspice
- 1 teaspoon black pepper freshly ground
- 2 teaspoons ground cardamom
- 2 bay leaf
- salt
Instructions
- In a saucepan over medium heat with 1 tablespoon vegetable oil, sauté the onions and the meat, stirring for a few minutes until the meat is browned on all sides.
- Then add the salt, black pepper, allspice, cardamom, and bay leaves. Add 6 cups (1.5 liter) of water, then cover the pan and simmer until the meat is cooked, about 1h30 to 2 hours.
- Meanwhile, heat vegetable oil in a large frying pan. Add the eggplant slices and fry on both sides until golden brown. Place the eggplant on paper towel and set aside.
- In a large saucepan, arrange the eggplant slices all around at the bottom, rising slightly over the sides, then add the pieces of meat on top. Add 4 cups (1 liter) of the meat broth, the rice and a pinch of salt.
- Bring to a boil over medium heat, then cover the pan and simmer over low heat until the rice is cooked (about 25 minutes).
- Allow to cool for 15 minutes, then carefully turn the pan over a serving platter. Serve warm with yogurt or Arabic salad.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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