With layers of tender lamb, fresh vegetables and spiced rice, this delicious dish is packed with flavour, easy to make and the perfect dish for Ramadan.

On The Morning Show to show us how is TV personality and food content creator, Amina El-shafi.

Ingredients

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Lamb

• 1kg lamb shoulder cut into medium chunks
• 1 medium brown onion, quartered
• 3 cloves garlic, halved
• 2 cinnamon sticks
• 8 green cardamom pods
• 6 whole cloves
• 2 bay leaves
• 3L water
• 1 1/2 tsp salt

Vegetables

• 1 small head cauliflower, broken in medium florets
• 2 medium eggplants, skin peeled into stripes and sliced into 1cm discs
• 4 medium potatoes, peeled and sliced into 1cm discs
• 1 large brown onion, sliced thinly
• 2 tomatoes, sliced into 1cm pieces
• Frying oil

Spiced rice

• 2 cups basmati rice washed and drained
• 2 teaspoons powdered vegetable or beef stock
• 1 tsp ground turmeric
• 1 tsp ground sweet paprika
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tbs baharat (Arabic seven spices)
• 1 tbs fine salt

Toasted almonds and chopped parsley for garnish

Method

1. Enclose the spices for the lamb in a spice infuser or cheesecloth then add to the lamb pieces in a pot followed by the water.
2. Bring to the boil, clean the scum, add salt, cover and reduce the heat to a simmer for 2 hours.
3. Remove the spices and lamb and keep the liquid aside.
4. Whilst the lamb is cooking, heat enough oil to fry the prepared eggplants, potatoes and cauliflower florets in batches until lightly golden.
5. Place on a rack to drain excess oil.
6. Cover the washed and drained basmati rice in ample amounts of warm water for 15 minutess then drain well.
7. Whilst the rice is soaking, layer the vegetables in a large preferably non stick pot that has a well fitting lid.
8. If you don’t have a non-stick pot, place greaseproof paper at the base of that pot to prevent sticking.
9. Arrange the vegetables from the bottom in the order of onions, tomatoes, cooked lamb chunks, cauliflower, potatoes and eggplant.
10. Mix the rice along with the rice spices and powdered stock.
11. Then level over the top of the layered vegetables.
12. Gently pour the reserved lamb juice over so that there is about 1cm of liquid over the rice level.
13. Cover with greaseproof paper followed by a plate upside down (or weight) to ensure the top level of rice is well cooked. Add lid on.
14. Bring to the boil and then drop immediately to a low heat.
15. Cook for 45 minutes then keep covered off the heat for a further 10 minutes.
16. Remove lid, plate and greaseproof paper.
17. Place a large tray or platter over the top of the pot and carefully flip the pot to reveal the entire rice dish. Serve immediately.