Meats Recipes - Maklouba (Middle Eastern Upside-down Pudding)

Ingredients                                        

• 450 g/1lb/2 cups risotto or long-grain rice

• 900 g/2 lb boned shoulder of lamb, diced

• 100 g/4 oz/1/2 cup butter

• 60 ml/4 tbsp corn oil

• 900 g/2 lb cauliflower, cut into florets

• Salt and freshly ground black pepper

• Ground cinnamon

• 50 g/2 oz/1/2 cup pine nuts

• Plain yoghurt

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Method:

1. Boil the rice in water for 10 minutes. Drain. Put the lamb in a large saucepan and just cover with boiling water. Cover and simmer for 30 minutes.

2. Meanwhile, melt half the butter with the oil in a large frying pan (skillet). Fry (sauté) the cauliflower until golden brown.

3. Drain the lamb, reserving the cooking liquid. Wash the saucepan and return the meat to the pan. Season well with salt, pepper and cinnamon to taste.

4. Put the cauliflower in a thick layer on top and season again. Put the drained rice on top and spread in an even layer.

5. Pour the lamb cooking water over to 5 mm/1/4 in above the rice, topping up with water if necessary. Do not stir. Season again with salt, pepper and a little more cinnamon.

6. Cover and cook fairly gently over a moderate heat until the liquid has been absorbed and the rice is tender. Turn off the heat and leave undisturbed for a further 20 minutes.

7. Invert over a warm serving dish and leave the saucepan in place for a further 15 minutes. Meanwhile fry (sauté) the pine nuts in the remaining butter.

8. Lift off the saucepan, spoon the pine nuts and their butter over and serve warm with yoghurt.