Maqloubeh

Ingredients

1 kilo lamb shanks off the bone (membrane removed ) @marble_meats2 large eggplants thinly sliced (add salt and allow excess water to come out before shallow frying ) @fieldsoffruit__bankstown2 potatoes thickly sliced( deep fried )2 carrots roughly sliced300g lamb mince (cooked) add 1tsp salt 1 tsp pepper to it .2 tomatoes sliced1 cup medium grain rice (soak an hour and wash)1 cup taj par boiled basmati rice (soak an hour and wash)1 tbs 7 slices1 tbs salt2 tbs kabseh or maqloubeh spices (I got mine done at @greenvalleyspicesbankstown , just ask them to make you a maqloubeh mix or use their kabseh spice .)

Method

Shallow fry eggplants and set aside , dark color better .Pan fry lamb shanks , then to a new pot add them in with @mimosspicebags spice bag , add water and bring to a boil then simmer on low heat covered for 2 hours .Remove meat when cooked and reserve stock for the rice .In a shallow pot , add tomatoes , layer the eggplant , mince in the middle , layer potatoes then carrots , layer the lamb pieces .Mix the rice together with the kabseh or maqloubeh spices and salt and 7 spices .Add the rice in and press it down .Add dollops of butter in between and ladle in the lamb stock slowly until it’s covering the rice about 2cm max .Bring to a boil then cover and lower heat and simmer like rice . This dish takes longer to cook so a very low heat for about an hour is ok .Serve with cucumber garlic yoghurt and Sahten .