- 1kg lamb shoulder, cubed
- 2 onions, quartered
- 100ml vegetable oil
- 3 aubergines, sliced
- 750g Egyptian rice (or pudding or basmati rice)
- 1tbsp ground cinnamon
- 2tsp ground black pepper
- 2tbsp olive oil
- 2 large tomatoes, sliced
- 1tbsp parsley, chopped
- 150g whole blanched almonds, toasted
- 150g thick Greek yogurt, to serve
Put the lamb and onions in a saucepan, cover with water and then bring to the boil. Reduce the heat and simmer for 1 hr, covered with a lid. Remove any scum that appears on the surface and keep doing so until no more scum appears. Once cooked, remove the lamb from the water but keep the water in the pan.
Cooking in batches, heat some of the vegetable oil in a separate pan and fry a single layer of aubergine slices for 3 mins on each side, then drain on kitchen paper. Repeat with all the slices, adding more oil as you go.
Tip the rice into a bowl, adding the cinnamon, pepper and olive oil, and mix well.
Arrange the tomatoes in the base of a deep nonstick pan. Scatter a handful of spiced rice over the tomatoes and layer half the lamb on top, followed by half the aubergine, then top with another handful of rice. Repeat these layers, finishing with a layer of rice.
Cover with the reserved cooking water to about 3cm over the top (add a little more water if you don't have enough stock) and cover with a lid.
Simmer over a medium-low heat for 30-40 mins without stirring at all. Once cooked, you want to be able to tip the dish out in one piece, like a cake.
Leave to cool slightly, then place an upturned plate larger than the mouth of your pan on top and carefully turn everything over to flip the makloubeh onto the plate. Sprinkle with the parsley and toasted nuts and serve with yogurt.