THE WAY TO PREPAREUPSIDE DOWN LAMB MEAT BAKED IN THE OVEN RECIPES
Soak the rice for 30 minutes and drain. Combine the whole spices and lightly blend with the wet rice and leave for 15 minutes.
Peel the eggplant and cut into circles thickness of 2 cm and dip the pieces in the salt and leave to get out of the fluids. Heat the vegetable oil in a pan, drain the eggplant from both sides using a haraam and fry on both sides until the color becomes brownish.
Heat the oil in a large skillet and fry the lamb pieces until golden brown, add the chopped onion and fry for another 5 minutes. Add the garlic, Maggie chicken broth and water and leave on medium heat for 1 hour. He shall lift the sheep’s flesh out of the fire, and leave the hot broth.
Add the melted butter to the bottom of the oven-resistant saucepan (preferably a pot of clay). Cauliflower flowers are placed in the bottom and covered with half the amount of rice. Place the fried eggplant pieces over the rice and then cut the lamb over the eggplant and cover with the remaining rice. Make sure that the content of the pot is no more than two thirds as the size of the rice will increase when cooked completely.
Pour the broth over the rice and decorate with chopped onion and roasted pine. He likes rice to be covered with gruel, and if needed, add a little water.
Bake bread dough to be enough to cover the potted rice, leaving an extra 3 cm to hang over the edge. Place the dough over the saucepan and fix the sides to make sure that the dough sticks to the dough.
Sprinkle the melted butter and bake in a preheated oven for 45 minutes or until the dough becomes golden brown.