Cook the Meat: In a Dutch oven, combine the lamb, onion, garlic, tomatoes, cinnamon, allspice, turmeric, cumin, black pepper, and salt. Add 6 cups of water or broth and bring to a boil. Reduce the heat to a simmer and cook for 1-1.5 hours, or until the meat is tender and cooked through.
Prepare the Rice: While the meat is cooking, rinse the basmati rice under cold water until the water runs clear. In a separate large pot, heat 1 tbsp of ghee or olive oil over medium heat. Add the cinnamon and cumin, sautéing until fragrant. Add the rinsed rice and stir to coat with the ghee and spices.
Cook the Rice: Add 3 cups of the lamb broth (from the cooked meat) to the rice and bring to a boil. Once boiling, reduce the heat, cover the pot, and let the rice simmer for 15-20 minutes, or until the rice is cooked and all the liquid is absorbed.
Fry the Vegetables: In a skillet, heat 1/2 cup of ghee or olive oil over medium heat. Fry the eggplant, cauliflower, and carrots in batches until golden and crispy. Remove from the skillet and set aside on paper towels to drain excess oil.
Assemble the Maglubah: Once the meat is cooked, layer the bottom of a large pot with the fried vegetables. Add a layer of rice, then top with the cooked meat. Press everything down gently to ensure the layers are compact and even.
Cook the Maglubah: Cover the pot and cook over low heat for 15-20 minutes, allowing the flavors to meld and the rice to become tender. If needed, add more broth or water and cook until the rice is fully cooked.
Flip the Maglubah: After the Maglubah is cooked, remove the pot from heat and let it rest for 5 minutes. Place a large serving platter over the pot and carefully flip the pot upside down. Gently lift the pot off to reveal the beautiful layers.
Garnish with fried almonds, pine nuts, and fresh parsley. Serve hot and enjoy.
