Upside Down Rice with Cauliflower Eggplant and Lamb Maqloubeh
Ingredients
- 1 1⁄2 tbsp. whole black peppercorns
- 1 tbsp. coriander seeds
- 1 tbsp. cumin seeds
- 1 tbsp. green cardamom pods
- 1 tbsp. whole allspice
- 1 stick cinnamon
- 1 tsp. curry powder
- 1⁄2 tsp. freshly grated nutmeg
- 1 1⁄2 lb. boneless lamb shoulder, cut into 1″ pieces
- Kosher salt and freshly ground black pepper, to taste
- 1 large eggplant, peeled and cut into 1″ pieces
- 1 small head cauliflower, cut into medium florets
- 2 cups basmati rice
- 2 tbsp. unsalted butter, melted
- 2 cloves garlic, minced
- 1 large white onion, minced
- 2 medium vine ripe tomatoes, cored and sliced 1/4″ thick
- Greek yogurt, for serving
Instructions
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