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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a pot and add diced onions and tomato.
Add lamb with salt, pepper, clove powder, ginger powder, turmeric, cinnamon, red pepper, 7 spices, garlic powder, and cloves. Adjust salt levels to preference.
Cover the lamb with hot water and cook for 90 minutes until tender.
Slice and fry potatoes and aubergine.
Wash and soak long grain rice.
After 90 minutes, remove the tender lamb and save the lamb stock.
Line the pot with parchment paper and layer the lamb, rice, aubergines, and potatoes.
Add the lamb stock and cook for another 30 minutes on medium to low heat.
Check the rice is cooked through and flip the pot.
Garnish with almonds and serve with yogurt.
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Adjust salt levels to preference.
Long grain rice works best.
Line the pot with parchment paper so the maqlooba flips out cleanly.
Can I use a different type of rice?
Long grain rice works best for this recipe, but you can experiment with other types if desired.
How do I know when the lamb is tender?
The lamb should be easily pierced with a fork and should not resist when pulled apart.
What can I use instead of almonds for garnish?
You can use pine nuts or pistachios as an alternative garnish.
Is it necessary to fry the potatoes and aubergine?
Frying adds a nice texture, but you can bake or grill them if you prefer a healthier option.
How do I ensure the maqlooba flips out cleanly?
Lining the pot with parchment paper helps the maqlooba flip out cleanly without sticking.
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