Australian Lamb Maqluba  

Australian Lamb Maqluba  



Prep Time


Cook Time



1 kg Australian Lamb Shoulder 

1 kg basmati rice 

4 tsp olive oil 

2 onions, medium-sized chunks  

2 carrots, medium-sized chunks 

5 bay leaves  

2 celery stalks, chopped  

5-6 raisins 

5 cinnamon sticks 

1 potato, thickly sliced 

3 eggplants, peeled in zebra stripes, thickly sliced 

4 cups beef stock 

Salt & pepper, to taste

To Garnish


Pine nuts, roasted 


  • In a pressure cooker, sear the lamb in oil for a few minutes. Then, add onions, celery, stock and carrots. Close and cook for 40-60 minutes, until the lamb is tender.
  • Once cooked, reserve some stock. Add pepper, salt, turmeric powder, bay leaves, cinnamon sticks and 5-6 raisins to enhance the flavour of the broth. 
  • Next, heat oil in a pan. Add eggplants and fry until softened. Remove from the pan and set aside. Then, add the potatoes to the same pan and cook them until browned. 
  • In a pot, start with layering the lamb, followed by a layer of potatoes. Then, add some rice. For the next layer, place the eggplants and top it with the leftover rice. 
  • Add the reserved stock slowly on top, without spoiling the layers. 
  • Simmer for 20-25 minutes, until the rice is cooked through. 
  • To serve Maqluba, remove the lid and place a large serving plate or tray as the lid. Carefully flip the pot using the handles.  
  • Garnish with raisins and roasted pine nuts. 
  • Serve Maqluba with a delicious and colorful salad on the side. 


Let the Maqluba rest for a few minutes before flipping it onto a serving plate. 

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