Maqluba (Makloubeh) with Lamb

Steps

1. Preheat the oven to 450°F (230°C).
2. Wash the eggplant, peel every other stripe, and cut into half-inch thick slices.
3. Wash and peel the potatoes, then cut into half-inch thick rounds.
4. Place eggplant and potato on a lined baking sheet, sprinkle with salt, toss with oil, and bake for 30 minutes.
5. Wash the meat and sear it in 2 tablespoons of oil over medium-high heat.
6. Add 3 cups of water and all whole spices. Pressure cook for 10 minutes, or simmer covered on the stovetop for 40-60 minutes until tender.
7. Cut the onion and bell pepper into slices, then cook in oil over medium heat for 7 minutes until softened. Set aside.
8. Remove the cooked meat and strain the stock, discarding the whole spices.
9. Add turmeric, salt, black pepper, and tomato paste to the hot stock. Mix well and top up with water to reach 5.5 cups total.
10. Wash the rice several times until the water runs clear, then drain.
11. Cut the tomato into slices.
12. In the cooking pot, add 2 tablespoons of oil, then layer the tomato slices, eggplant, potato, meat, onions and peppers, and finally the rice.
13. Pat the rice down firmly, then pour the seasoned stock over the top, ensuring it fully covers the rice.
14. Place the pot over medium-high heat until it starts bubbling, about 5 minutes.
15. Cover the pot tightly, using a towel under the lid if needed, reduce heat to low, and cook for 50 minutes.
16. Turn off the heat and let the maqluba rest for 5-10 minutes.
17. Place a large tray with raised edges over the pot, hold firmly, and flip the pot over in one swift motion.
18. Leave the pot inverted over the tray for a few minutes to let the maqluba settle, then carefully lift the pot away.
19. Serve with yogurt or jajik.