Cook the Lamb: In a Dutch oven, combine the lamb, onion, garlic, tomatoes, cinnamon, allspice, cumin, turmeric, salt, and pepper. Add 6 cups of water or lamb broth and bring to a boil. Reduce the heat to a simmer and cook for 1-1.5 hours, until the lamb is tender and cooked through.
Prepare the Rice: While the lamb is cooking, rinse the 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, and sauté until fragrant. Add the rice and stir to coat with the oil and spices.
Cook the Rice: Add 3 cups of lamb broth (from the lamb) 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 they are golden and crispy. Remove from the skillet and set aside on paper towels to drain excess oil.
Assemble the Maqluba: Once the lamb is cooked, layer the bottom of a large pot with the fried vegetables. Add a layer of rice, then top with the lamb. Press everything down gently to ensure the layers are compact.
Cook the Maqluba: Cover the pot and cook over low heat for 15-20 minutes, allowing the flavors to meld together. If the rice is not fully cooked, add a little more broth or water and cook until tender.
Flip the Maqluba: Once the Maqluba is cooked, remove it from the heat and let it rest for 5 minutes. Place a large serving platter over the pot and carefully flip it upside down. Gently lift the pot off, revealing the beautiful layers.
Garnish the Maqluba with fried almonds, pine nuts, and fresh parsley. Serve hot and enjoy.
