Lamb Maqclube

Maqlube is a one-pot dish. This one cooking pot should be real large and, if possible, still coated as well. If it is not, you should grease it well before preparing the meal.

Preparations can begin as early as the day before the meal. For example, with the almond kernels. Boil them in water for ten minutes, rinse, peel and cut in half with a kitchen knife. Remove three strips of peel from the melanzane lengthwise. Cut the fruit into slices about one centimeter thick. Place in salted water for ten minutes, then blot and deep fry in vegetable oil, season, then cool.

Put the meat from the leg of lamb with water and pimento seeds. Just before it is cooked, add salt and a pinch of saffron to the clear soup. Take out the meat, cool it a little bit, remove it from the bone, cut the sheer pieces into bite-sized pieces. Depending on whether you like dates, use more or less of them, cut them in half and remove the seeds. If you’re skeptical: The sweetness does the dish a lot of good.

Finally, the mint is washed, plucked, chopped and mixed into the yogurt. Instead of yogurt, you can also use sour milk.

After that, the party really gets started, because now it’s time to layer the prepared ingredients in the cooking pot. At the very bottom goes a layer of uncooked basmati rice. Then follow melanzane, on the edge of which is placed the d

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