Cauliflower Maqluba with Lamb

Ingredients

• Cauliflower
• Potatoes
• Lamb
• Salt
• Black pepper
• A pinch of turmeric
• Short-grain rice or Egyptian rice
• Ghee
• Recipe and preparation method for cauliflower maqluba with lamb from a friend and chef at the Shou Tabkhin Al-Youm website:
• Sana Qaddour
• Click on Sana's name to visit her personal page on our website
• For more from Sana, here is the recipe for vegetarian eggplant maqluba

Method

1. Boil the cauliflower for 2 minutes, then drain it and fry it.
   Timers: 2 min
2. Fry the potatoes too after cutting them, then place the vegetables on paper towels to remove excess oil.
3. Add ghee to a pot and stir in the lamb cut into cubes or medium pieces.
4. When the meat is browned and cooked, adjust the salt and sprinkle in the spices, stirring well ... then add the vegetables on top and arrange them at the bottom of the pot.
5. Spread the rice after soaking it for at least an hour and draining it.
6. Cover the ingredients with water, or as much as the rice needs (about 1.5 cups of water for each cup of rice).
7. Once the water comes to a boil over high heat for about 2 minutes, reduce the heat, cover the pot, and leave it until the rice is cooked.
   Timers: 2 min
8. Note: To make a molded maqluba, spread a little rice over the meat arranged at the bottom, then a little potato, then a little rice, then a little cauliflower, and so on until all the ingredients are used up, making sure the top layer is rice.
9. Cover the ingredients with water as mentioned above and cook as explained.
10. After turning off the heat, leave the pot covered for about 10 minutes before inverting it.
    Timers: 10 min