Maqluba (Makloubeh) with Lamb

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1. 1Step 1: Preheat the oven to 450F.
2. 2Step 2: Wash the eggplant and peel it every other stripe. Cut into thick slices, about half an inch thick.
3. 3Step 3: Wash and peel the potatoes, and cut them into roughly half inch thick circles.
4. 4Step 4: Place the eggplant and the potato on a lined baking sheet. Sprinkle them with salt and combine them with the oil. Bake for 30 minutes.
5. 5Step 5: Wash the meat and sear it on medium high heat using the 2 tablespoons of oil. Add the 3 cups of water and all the whole spices and pressure cook for 10 minutes. If you are not using a pressure cooker, boil on stove top covered on medium heat for 40-60 minutes until tender.
6. 6Step 6: Cut the onion and pepper into wings or slices. Cook with the oil in a pan over medium heat for 7 minutes until softened. Set aside.
7. 7Step 7: Once the meat is cooked, remove it and set aside. Strain the stock from the whole spices.
8. 8Step 8: To the hot stock, add the turmeric, salt, black pepper and tomato paste. Mix well to combine and add additional water to reach the 5.5 cups required.
9. 9Step 9: Wash the rice several times until the water runs clear. Drain it and set aside.
10. 10Step 10: Cut the tomato into slices.
11. 11Step 11: To layer the maqluba, start by adding 2 tablespoons of oil to the bottom of the pot, then add the tomato slices, followed by eggplant, potato, meat, onions and peppers, then the rice.
12. 12Step 12: Pat the rice down firmly, then pour the stock on top. Pat down again using a wooden spoon to ensure the stock is fully covering the rice.
13. 13Step 13: Place the pot on medium high heat and allow it to start bubbling, which should take 5 minutes or so.
14. 14Step 14: Once it is bubbling, cover it and decrease the heat to low. Ensure the pot is well covered by also adding a towel on top, especially if your pot has any holes. Cook for 50 minutes.
15. 15Step 15: After 50 minutes, turn heat off and allow maqluba to rest for 5-10 minutes.
16. 16Step 16: When ready to serve, find a large tray with raised edges and place it on top of the pot. Use both hands and place them on each handle while holding the tray down. In a swift motion, flip the pot over. Leave the pot flipped over the tray for a few minutes and allow gravity to slowly drop the maqluba.
17. 17Step 17: Lift the pot very slowly to help keep it intact. Serve with yogurt or Jajik and enjoy!