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Maquluba with lamb (Jordanian dish)

Contributed By: laila, MA | See all of laila's recipes
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for the dish:
6 lage pieces of lamb/or chicken leg quater
1 eggplant
2 cups of uncle ben's rice
1 1/2 cups Mazola oil
1 tbs Medteranian allspices
1/2 tbs cinamom
2 tbs salt
1 tbs black pepper
2 paper towels
for the salad
1 cucmber
2 cups plain yougert
1tbs dry mint
1/2 tbs salt
for the dish:

clean the lambe wash with cold water.

use a deep pot to boil the lamb with some salt on a high heat.

once it's boild remove fat completely from the top of the lamb, then reduce heat to low , cover pot, and let it cook until meat is tender.

remove skin from egg plant, cut 1 inch in circles.

add Mazola oil to a skillet on a high heat frye the eggplant until color is brown, once it's brown remove eggplant and let sit in a plate with paper towel to absorb oil.

Rince the rice in a hot water a few times until water no longer white.

Bring a big pot, in the bottom put a very small layer from rice the on the top of it add the meet then add the Eggplant, then add the remaning of rice, then drain 3 1/2 cups of the meet brothe, add the spices, sault , and blackpepper, and Cinamon.

let it on a high heat until all meet brothe is desolved the cover the pot and turn the heat to to low until rice is cooked.

once the rice is cooked turn heat off and let it stay coverd for 10 minutes befor serving.

in a big round cassarol plate flip the pot upside down and you should see the meet on the top of the plate.

you serve this w/yugert and cucumber salad.

cut the cucumber into a very thin small pieces.

add the yougert, salt, garlic powder, and mint to the cucumber mix it all together. and serve with the dish

Date Added: 07/30/2012
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