Maqluba Rice and Meat Dish

Begin by heating the water, along with the sliced onion and minced garlic, in a large cooking vessel over high heat until it reaches boiling point. Add the ground cinnamon, turmeric powder, garam masala spice blend, salt, and black pepper to the mixture. Introduce the lamb into the pot and gradually reduce the heat to a low simmer, allowing it to cook for 15 to 20 minutes. Remove the lamb from the liquid and set it aside, transferring the remaining liquid into a separate container.

While the lamb is cooking, heat the oil in a large skillet over medium heat. Fry the sliced eggplant pieces one at a time, ensuring they do not touch each other, until both sides are golden brown. Transfer the eggplant slices to a plate lined with paper towels to drain excess oil. Repeat the process for frying the zucchini and cauliflower slices, cooking each vegetable until it is hot and crispy. Cook the broccoli florets in the oil until they are tender, then remove them to a paper towel-lined plate to drain excess moisture.

Layer the cooked lamb at the bottom of the large cooking vessel. Arrange the fried eggplant, zucchini, broccoli, and cauliflower slices on top of the lamb in layers. Pour cooked rice over the meat and vegetables, gently shaking the pot to ensure the rice settles evenly. Add water if necessary to cover the mixture completely.

Cover the cooking vessel and simmer over low heat until the rice is soft and the liquid has been absorbed, taking around 30 to 45 minutes. Remove the lid from the pot and carefully flip it over onto a large platter, inverting the dish. Serve with yogurt on the side.