Lamb Larabique Food

MAQLUBA (MAKLOUBEH) WITH LAMB (ARABIC RICE DISH)

Steps:

• Start by preheating the oven to 450F
• Wash the eggplant and peel it every other stripe as shown in the ingredients photo. Cut into into thick slices, about half an inch thick
• Wash and peel the potatoes, and cut them into roughly half inch thick circles
• Place the eggplant and the potato on a lined baking sheet. Sprinkle them with salt and combine them with the oil (the amounts under the ingredients section). Bake for 30 minutes.
• Wash the meat and sear it on medium high heat using the 2 tablespoons of oil. Add the 3 cups of water and all the whole spices and pressure cook for 10 minutes. If you are not using a pressure cooker, boil on stove top covered on medium heat for 40-60 minutes until tender.
• Cut the onion and pepper into wings or slices. Cook with the oil in a pan over medium heat for 7 minutes until softened. Set aside.
• Once the meat is cooked, remove it and set aside. Strain the stock from the whole spices.
• To the hot stock (in a bowl or a pot), add the turmeric, salt, black pepper and tomato paste. Mix well to combine and add additional water to reach the 5.5 cups required. I do this by using a measuring cup to measure the total amount of stick then top it up with water until I reach 5.5 cups
• Wash the rice several times until the water runs clear. Drain it and set aside
• Cut the tomato into slices
• To layer the maqluba, start by adding 2 tablespoons of oil to the bottom of the pot, then add the tomato slices, followed by eggplant, potato, meat, onions and peppers, then the rice
• Pat the rice down firmly, then pour the stock on top. Pat down again using a wooden spoon to ensure the stock is fully covering the rice
• Place the pot on medium high heat and allow it to start bubbling, which should take 5 minutes or so
• Once it is bubbling, cover it and decrease the heat to low. Ensure the pot is well covered by also adding a towel on top, especially if your pot has any holes. Cook for 50 minutes.
• After 50 minutes, turn heat off and allow maqluba to rest for 5-10 minutes. If you open it and realize your top layer of rice is undercooked or under seasoned, read the troubleshooting section
• When ready to serve, find a large tray with raised edges and place it on top of the pot. Use both hands and place them on each handle while holding the tray down. In a swift motion, flip the pot over (have someone nearby to help you if you need it). Leave the pot flipped over the tray for a few minutes and allow gravity to slowly drop the maqluba
• Lift the pot very slowly to help keep it intact. Serve with yogurt or Jajik and enjoy!

SAUDI ARABIAN SLOW-COOKED LAMB

Steps:

• Heat 1/4 cup of the canola oil in a pan, add the onions and sautee until transparent. Add the meat, 2 teaspoons of salt and saudi spices and cook until the meat is brown.
• Add the boiling water, bring to a boil. Skim the foam from the top, reduce heat to medium-low and cover.
• Simmer until the meat is tender. About 2 1/2 hours.
• Preheat oven to 250 degrees farenheit.
• Using a slotted spoon, transfer the meat to a baking dish. Season it with the remaining 1 teaspoon of salt, cover with foil and place in the oven to keep warm. Keep the stock.
• Heat the remaining 1/4 cup of goil and the butter in a large pot over high heat. Add the carrots, peppers, peas, tomatoes, remaining onions, garlic, saffron, cardamom, cinnamon, allspice, salt and white pepper. Cook, stirring, until the vegetables are soft.
• Add the rice into the vegetables, and stir until well incorporated. Add the hot stock to the rice mixture, bring to a boil, cover and lower the heat to medium-low. Cook for 15 minutes.
• Give the rice mixture a quick stir. Taste, and adjust the seasoning if needed. Slide a heat diffuser under the pot and lower the heat to the lowest setting. Cook until the rice is fluffy, about 10-15 minutes. Remove from heat.
• To serve, put the rice on a serving dish, piling it high in the center. Arrange the meat on top and garnish with the nuts and raisins.
• Serve with daqoos (you can find recipes for this on food.com). I will add my recipe for this later.

ARABIAN ROAST LAMB FIT FOR A KING AND QUEEN, WITH SPICED RICE

Steps:

• Preheat the oven to 425F degrees. Wash and trim the lamb of any excess fat, and pat dry with a clean cloth.
• Rub the leg of lamb all over with the spices, salt, pepper, and oil. Place it in a large roasting pan and put it into the preheated oven. After 20 minutes, take the pan out of the oven, pour in 4 1/4 cups water, and add the onion and garlic. Cover the meat with a large sheet of foil and put it back in the oven. Lower the heat to 300F degrees, and cook for 3 hours.
• While the meat is cooking, prepare the rice. Wash the rice in cold water, rinse in a fine mesh strainer under cold running water, and drain. In a large pan, fry the onion in 2 tablespoons oil until it is soft and beginning to color. Add the ground beef and cook, stirring, turning it over and crushing it with a fork to break up any lumps, until it has changed color. Add salt and pepper and all the spices: cinnamon, allspice, nutmeg, and cloves. Stir well and add the rice, then stir again.
• Pour in the boiling stock, mix well, and simmer, covered, for about 10 to 20 minutes until the rice is tender. Add a little stock or water if it becomes too dry. Drain (if necessary) and keep it on the side until you are ready to serve.
• Fry the almonds, pistachios, and pine nuts separately in the remaining oil until they just begin to color. When the leg of lamb is ready, place it on a serving dish with the rice. You can cut the meat off the bone into slices, if you wish. Sprinkle the fried nuts all over the rice. Serve the flavorsome meat broth produced at the bottom of the roasting pan as a sauce. Heat it through and serve it in a jug, first pouring off as much of the fat from the top as you can.