Meat maqluba

Ingredients

A kilogram of lamb, cut from its bone.

Three medium sweet potatoes.

Two cups of Egyptian rice.

A cup of basmati rice. Onion, medium sized, finely chopped.

Six cloves of garlic.

Three tablespoons of olive oil.

Pinch of salt. Two teaspoons of Arabic spices.

A quarter of a teaspoon of nutmeg.

Pinch of cardamom.

Three sticks of cinnamon.

Roasted almonds. Roasted pine.

How to prepare

Heat the oil in a saucepan over the fire, then add the pieces of meat after washing them and cleaning them well, with chopped onions, stir until the meat changes color.

Sprinkle with a little cardamom, put bay leaves and cinnamon sticks, then soak the ingredients in water and leave to simmer. Remove the pan from the heat and lift the pieces of meat from the broth, and keep both of them aside.

Peel the potatoes, then cut them into medium sized pieces, sprinkle a little olive oil and roast them on the oven until tender.

Wash the rice well several times and then soak it in warm water for fifteen minutes, filter it and put it aside.

Sprinkle rice with mixed spices, nutmeg and salt, then set aside.

Heat a little oil in a saucepan over the heat, then add the garlic after finely chopping it with cooked meat pieces, potatoes, then the spiced rice.

Stir the ingredients well until they overlap. Heat the meat broth a little and pour over the ingredients until they are covered.

Put the pot on a medium heat until it boils, then reduce the heat and leave the ingredients again until they are done.

Remove the pan from the heat, then pour the inverted plate, and decorate the dish with almonds and pine nuts.