The magic of Christmas Maqluba lies in the symphony of flavors. The lamb, slow-cooked to tender perfection, infuses the rice with its rich, savory depth. The toasted almonds provide a delightful crunch and nutty aroma, while a blend of warm spices, such as cinnamon, cardamom, and allspice, adds a touch of festive cheer. Each bite is a journey through layers of texture and taste, making this a truly unforgettable dish.
This Christmas Maqluba recipe walks you through each step of the process, from perfectly searing the lamb to achieving that signature 'flip' that reveals the layered masterpiece within. We'll guide you through the art of layering the ingredients to ensure a perfectly balanced and visually stunning dish.
:Servings ;6
Cooking time:40 minutes
Ingredients
500 g lamb, cut into pieces
2 cups basmati rice, washed and drained
1 large onion, chopped
4 cloves of garlic, minced
2 cups of lamb broth
1 cup almonds, toasted
2 carrots, peeled and sliced
1 red bell pepper, cut into strips
1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon black pepper
Salt to taste
Olive oil
Fresh parsley, chopped, for garnish
Preparation
In a large pot, heat a little olive oil over medium heat and add the lamb pieces. Cook until browned all over.
Add the chopped onion and garlic, and sauté until the onion is translucent.
Add the carrots and red pepper, and cook for a few more minutes.
Add the spices: cinnamon, cumin, black pepper, and salt. Mix well.
Add the rice to the pot and stir to infuse it with the flavors.
Pour the hot lamb broth over the rice and mix gently.
Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 20 minutes, or until the rice is tender and has absorbed the liquid.
Remove the pot from the heat and let it rest covered for 10 minutes.
Carefully invert the pot onto a large plate to unmold the maqluba. Top with the toasted almonds and garnish with freshly chopped parsley before serving.
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