- by Kassima Karina Finardi
800 g leg of lamb (or veal), boneless, cut into large cubes
2 aubergines, cut into strips lengthwise
400g rice, rinsed
1 onion, thinly sliced
2 teaspoons ground allspice ( 5 spices)
1 teaspoon freshly ground black pepper
2 teaspoons ground cardamom
2 bay leaves
Salt, to taste
Sliced almonds and raisins
In a saucepan over medium heat with 1 tablespoon of vegetable oil, sauce the onions and meat, stirring for a few minutes until the meat is golden brown on all sides.
Then add the salt, black pepper, allspice or 5 spice powder ( found in Asían markets - cínnamon, cumin, pepper, cardamom and bay leaves). Add 1.5 liters of water, cover the skillet and simmer until the meat is cooked, 1 1/2 to 2 hours.
Meanwhile, heat vegetable oil in large skillet. Add the aubergine slices and sauce them on both sides until golden brown. Place the eggplant on a paper towel and set aside.
In a large saucepan, place the eggplant slices on the base, letting them rise slightly on the sides, then add the pieces of meat on top. Add 4 cups of the broth, rice and a large pinch of salt. Bring to a boil over medium heat, cover the pan, lower the heat to medium low and simmer until the rice is cooked (about 25 minutes).Taste for seasoning.
Let cool for 15 minutes and carefully turn the pan onto a serving plate. You can decorate with pomegranate, almonds and mint leaves, if desired. Serve hot with yogurt or Arabic salad.