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Makloubeh with Lamb

UAE

200.00 / Box

DIY - Serves 6 to 8 people

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Eggplants

Req qty: 0.50/kgs

7.88

Pine Nuts

Req qty: 1.00/pack

90.00

Basmati Rice

Req qty: 1.00/bag

17.50

Boneless Lamb Cubes

Req qty: 2.00/pkt

73.00

Lemons

Req qty: 0.15/kgs

0.86

Parsley

Req qty: 1.00/pcs

1.00

Stock Cubes

Req qty: 1.00/pkt

11.00


Ingredients not included but required

Seven Spices

12.00/bottle

Bay Leaves

3.00/bags

Cinnamon Sticks

6.00/bags

Makloubeh with lamb SERVES 6-8 *Item not included in box Prep time: 40 minutes, plus salting Cook time: 2.5 hours • 2 tbsp olive oil • 1kg lamb cubes (bone in) • * 2 tbsp Arabic-seven spice • *1 cinnamon stick • *2 bay leaves • juice of 1 lemon • 1 litre chicken or vegetable stock • 100ml sunflower oil • 500g eggplant, sliced into 0.5cm rounds • 30g fine salt • 2 tbsp ghee • 500g basmati rice • 100g pine nuts, toasted 1. Set a large saucepan with a lid over a medium heat. Add the lamb, seven spice, cinnamon stick, bay leaves and lemon juice. Stir to coat, then pour in 500ml of the stock and bring to a simmer. 2. Place on the lid and allow to cook for 1.5-2 hours. Use a slotted spoon to remove the lamb, discarding the aromatics. Strain the cooking liquid and keep to one side. 3. Line a large baking tray with kitchen paper. Arrange the sliced eggplant in a single layer and evenly sprinkle half of the salt over the surface. Leave to stand for 1-2 hours, then blot off the excess water using kitchen paper. Turn the eggplant over and repeat the process on the opposite side. 4. Set a large saucepan over a medium-high heat. Add a third of the sunflower oil and once hot, fry the eggplant in batches until the slices are golden brown – around 4- 5 minutes. Place on a plate lined with kitchen paper and leave to drain. Repeat the process, adding more oil when necessary, until all if the eggplant is cooked. 5. Add the ghee to a large frying pan and place over a medium heat. Tip in the rice and stir so that all of the grains are coated. Toast for 2-3 minutes before removing from the heat. 6. Put the lamb you cooked earlier in large casserole pot with a lid and add the cooked lamb, removing any large bones as you go and making sure the bottom of the pan is covered with meat. 7. Top with a single layer of cooked eggplant, then follow with the toasted rice. Use the back of a spoon to pack the mix down tightly. Add another layer of eggplant followed by the rest of the rice. 8. Pour over the reserved lamb cooking liquid, followed by 500ml hot stock (or enough liquid to just cover the rice). 9. Cover with the lid and set over a medium heat. Allow to cook for 30 minutes, until the rice has swelled and all of the liquid has disappeared. 10. Remove from the heat and leave to stand with the lid on for 15 minutes. When you remove the lid, the rice should be standing upright- this is the indication that all of the water has evaporated. 11. One the pan is cool enough to handle place a large plate over the top of the casserole dish and turn upside down. Place onto a flat surface and remove the pan to reveal the makloubeh.

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