Description
A savory delicacy.
Ingredients
Scale
For the Lamb Meatballs:
- 2 lb ground lamb
- 1 whole egg, beaten
- 1/4 cup panko or any breadcrumbs
- 2 tbsp lamb seasoning or shawarma seasoning
- 1 tsp kosher salt
- Pinch fresh black pepper
For the Maqluba:
- 3–4 tbsp oil + more for pan-frying
- 1 medium eggplant, peeled and sliced into ½-inch half-mons
- 1 small bag baby yellow potatoes peeled or unpeeled cut in half
- 4 cloves fresh garlic, minced
- 1 small shallot, minced
- 1 tsp turmeric powder
- 4 bay leaves, fresh or dried
- 4 cinnamon sticks
- 1 tbsp whole green cardamom pods
- 2 cups basmati rice
- 1 jar roasted red peppers, slice ½-inch
- 3 cups vegetable or meat stock
- 1/2 cup slivered almonds, toasted
- Sour cream or yogurt, cilantro, and fresh lime wedges for garnish
Instructions
- Preheat oven to 375 degrees.
- Prepare the meatballs ahead by combining all ingredients and divide evenly into 4 balls; set aside or keep in the refrigerator overnight.
- Heat the pan and sauté eggplant until browned on both sides; set aside.
- Cook the potatoes next until they are evenly browned and set aside. Sear meatballs until lightly browned and set aside.
- Sauté the garlic until fragrant and lightly browned, about 2-3 minutes. Add the shallot and cook for an additional 2 minutes. Add whole spices and lightly toast with the basmati rice for about 3-4 minutes.
- Add all the roasted red peppers into the rice and place meatballs spaced evenly; add the stock and cook with the lid open or vented foil for 18 minutes. The dish can be turned out of the pan or served as is, finished with slivered almonds and garnishes.
