Keema Maqluba

Keema Maqluba

1. 1

   Heat oil in a large pot and fry the sliced potatoes, aubergine, red onion rings, and white onion until golden and slightly crisp.

2. 2

   Fry onions and garlic until fragrant.

3. 3

   Add the garlic and fry until fragrant, then add the beef mince and sear until nicely browned.

Spice Mix

4. 4

   Combine all listed spices in a small bowl; this mixture will flavor the meat and the broth.

Keema Maqluba

5. 5

   Stir in 1 tbsp of the spice mix and cook briefly, then add half a can of chopped tomatoes and simmer until the sauce thickens.

6. 6

   Season the vegetable layers with salt and pepper, arranging them in the pot with carrots (if using) and fresh tomato slices as a decorative base.

7. 7

   Place the fried vegetable layers and meat back into the pot, pressing down gently to compact.

8. 8

   Layer the soaked basmati rice on top of the meat and vegetables.

9. 9

   Prepare the broth by mixing 0.83 cup boiling water, 2 tbsp tomato puree, 1 tbsp of the spice mix, and an optional dried lime; pour the broth evenly over the rice.

10. 10

    Cover the pot, bring to a gentle boil, then reduce to low heat and simmer for 1 hour.

11. 11

    Turn off the heat and let the pot sit, covered, for an additional 15 minutes.

12. 12

    Flip the pot onto a serving platter so the bottom layers become the top, revealing the beautiful layered maqluba.