Ingredients:
2 cups rice, well washed
2 cups onion, sliced or sliced in circles
1/2 kilo boned lamb cutlets (or beef or chicken) cut in 1 1/2 cm. cubes
salt and pepper to taste
1 1/2 tsp. ground cumin 3/4 tsp. ground allspice 1/2 cup pine nuts
1/2 tsp.ground nutmeg
4 cloves garlic, crushed
4 Tbsp. olive oil
3 cups chicken stock
generous pinch of saffron /turmeric (kurkum) dissolved in 3 cups beef stock
1/4 cup peeled and slivered almonds fried to a light blondish-color also in vegetable oil
1 large cauliflower or 2 small ones (cut into flowerets)
OR
1 large or 2 small peeled eggplants, sliced.
Salt to sprinkle on raw eggplants
2 large ripe tomato,thicly sliced
7 cups water
natural plain yogurt (200g small pot per person)
Preparation Method
Soak the rice in lightly salted lukewarm water for about 1 hour. Drain well.In a large, heavy skillet heat 2 Tbsp. of olive oil and in this sauté the onions just until translucent. Sprinkle the lamb generously with salt and pepper and add to the onions. Sauté, stirring regularly until the meat is seared on all sides and the onions are golden. Add 1 tsp. of the cumin, the allspice and just enough water to cover the lamb. Bring to a boil and then lower the flame, simmering uncovered for 20 minutes. While the lamb is cooking, fry the cauliflower in olive oil in another heavy skillet and set aside.
To assemble: Place the thick slices of tomatoes at bottom of casserole pot, then add the lamb and anion , crush half of the garlic on top of the meat, add fried cauliflower along with the spices and the rest of the garlic (sliced). Drain rice and spoon over the cauliflower; spread out to cover. Pour the lamb broth and bring to a boil. Cover and reduce the heat to very low and cook until all water is absorbed, keeping in mind that the rice should remain somewhat moist (30-40 minutes).
To serve: place the pot UPSIDE-DOWN (translates to 'makloubeh') on a large dish. Carefully lift the pot trying to retain the shape of the contents. Decorate with the pine nuts and almonds . Serve with yogurt and green salad.
Serves 4 - 6 |
