Lamb Makloubeh Recipe
Whole Grain rice has a delicious nutty flavor. This fragrant Arabic dish is lower in fat but packs a flavour punch with its assortment of brown rice, spices, lamb and vegetables. Once it’s prepped, leave it in the oven to cook while you put your feet up!
1 hour 30 mins
Cost Per Serving
Nutrition Per Serving
- Calories623 kcal
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- Preheat the oven to 180°C, gas mark 4.
- Heat 1 tbsp oil in a large frying pan, add the onion, aubergine and garlic and cook gently for 10-15 minutes or until softened but not browned. Drain and transfer to a large, deep 3 litre oven proof dish.
- Add the remaining oil and the lamb to the frying pan with the spices and cook on a moderate heat, stirring regularly, for 10 minutes until the meat is browned all over. Place on top of the onion mixture.
- Add the frozen vegetables to the dish, then pour over the stock.
- Finish with the rice and cover the surface with a sheet of baking parchment and then a tightly fitting lid.
- Bake for 1½ hours, or until the rice is cooked and the stock is absorbed.
- Once cooked leave to stand for 15 minutes before serving with a dollop of natural yogurt and the optional garnish if using. Serve with a fresh green salad.
- Replace the lamb with chicken or minced beef and use fresh left over vegetables instead of frozen ones.