• Peel and chop your onions, separate all of your whole spices, and ground spices

Cook lamb

• In an instant pot, over sauté mode add 2 tbsp of vegetable oil, add chopped onion and whole spices and cook for 1-2 minutes.
• Add lamb, ground spices, and tomato paste. Mix it well and cook for 5 minutes. Now add 4 cups of water and pressure cook for 20 minutes
• If you are using a regular pot, then cook for 45- 60 minutes or until the meat is tender. Replenish water as needed.
• Once 20 minutes are over release the pressure from instant pot and separate the lamb and strain the broth.
• Wash and soak long-grain basmati rice.

Prepare vegetables

• Meanwhile slice eggplants, peel and cut potatoes and cut tomatoes into circles.
• In another pan, add 2 tbsp of oil and fry potatoes for 1 minutes from each side
• Take them out and add more oil, and then shallow-fry eggplants. Again, for 1 minute per side.
• Once the vegetables are fried, take them out in a bowl and sprinkle some salt

Layer the maqluba

• In a pot with straight edges, add 1 tbsp of oil, and brush it all around, then add a layer of eggplants, potatoes, lamb, and tomatoes. You can add tomatoes on the bottom or decide your own layering style.
• Now, drain your rice and add a layer of rice. Press down the rice and add the broth we made earlier. Use a spoon as you are pouring the broth to avoid disturbing the layers. (Check out the video)
• Cook over high heat for the first five minutes, then on medium heat until most of the water is dry.
• Once you can see holes start to form in the rice, and most of the water is dry. Cover with a paper towel and a lid, and steam for 15-20 minutes.
• Wait for 20 minutes before flipping the Maqluba.

  Use a dish that can fit over the pot, and the trick is to flip the pot quickly while holding it from both sides.