Lamb Maqluba with Royal® Chef’s Secret™ Golden Sella Basmati Rice
Lamb Maqluba with Royal® Chef's Secret™ Golden Sella Basmati Rice is a showstopping Middle Eastern layered dish, built from tender slow-simmered lamb, golden fried eggplant, potatoes and carrots, and fragrant spiced Golden Sella Basmati Rice, all cooked together in one pot and flipped tableside for a dramatic reveal. The rice soaks up the rich lamb broth and warm spices as it cooks, while the caramelized vegetables add sweetness and depth to every layer. Finished with toasted almonds or pine nuts and fresh parsley, it's a hearty, celebratory centerpiece perfect for family gatherings or special occasions.
Ingredients
For the lamb and broth
- 1½ lbs lamb (bone-in or boneless, cut into chunks)
- 1 medium onion, quartered
- 2-3 cloves garlic
- 2-3 green cardamom pods
- 2-3 cloves
- 1 small cinnamon stick
- 1 bay leaf
- 1 tsp salt
- ½ tsp black pepper
For the vegetables
- 2 medium eggplants, sliced into ½-inch rounds
- 2 medium potatoes, sliced into ¼-inch rounds
- 1 medium carrot, sliced into thin rounds
- 1 medium onion, sliced into rings
- Vegetable oil (for frying)
For the rice
- 2 cups Royal® Chef’s Secret™ Golden Sella Basmati Rice
- 4 cups lamb broth (from the cooked lamb)
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- Salt to taste
For garnish
- 2 tbsp slivered almonds or pine nuts (toasted)
- Fresh parsley, chopped
Preparation
Prepare the Lamb and Broth:
- In a large pot, add the lamb chunks, quartered onion, garlic, cardamom pods, cloves, cinnamon stick, bay leaf, salt, and black pepper.
- Cover with water (about 6-8 cups) and bring to a boil.
- Skim off any foam that rises to the surface, then reduce the heat to low and simmer for 45-60 minutes until the lamb is tender.
- Remove the lamb from the broth and set aside. Strain the broth and reserve 4 cups for cooking the rice.
Prepare the Vegetables:
- Heat vegetable oil in a large skillet over medium heat.
- Fry the eggplant slices until golden brown on both sides. Remove and drain on paper towels.
- Fry the potato slices, carrot slices, and onion rings until golden and tender. Drain on paper towels.
Cook the Rice:
- Rinse the Royal® Chef’s Secret™ Golden Sella Basmati Rice under cold water until the water runs clear. Soak for 10-15 mins.
- In a large bowl, mix the rice with turmeric, cinnamon, allspice, and a pinch of salt.
Assemble the Maqluba:
- In a large, heavy-bottomed pot, layer the cooked lamb at the bottom.
- Add a layer of fried vegetables (eggplant, potatoes, carrots, and onions) on top of the lamb.
- Spread the spiced Royal® Chef’s Secret™ Golden Sella Basmati Rice evenly over the vegetables.
- Pour the reserved lamb broth (4 cups) over the rice. The liquid should just cover the rice.
Cook on Low Heat:
- Cover the pot with a tight-fitting lid and cook on low heat for 30-40 minutes, or until the rice is fully cooked and the liquid is absorbed.
Flip and Serve:
- Once cooked, let the pot rest for 10 minutes.
- Place a large serving platter over the pot and carefully flip the pot upside down to release the Maqluba.
- Garnish with toasted almonds or pine nuts and fresh parsley.
Serve:
- Serve hot with a side of yogurt or a fresh salad.
Note: Maqluba is a show-stopping dish with its layered presentation. You can customize the vegetables based on your preference.
