He used the remaining lamb to make the Palestinian maqluba recipe

If you follow the French-Palestinian chef Fadi Kattan on Instagram, you will definitely have seen maqluba, a dish that will become a perfect solution for the leftover lamb.

You can serve with yogurt and pies on the side.

What you will need:

• 1 left leg of lamb (or shoulder)
• 1 onion, peeled and coarsely chopped
• 2 bay leaves
• 30 g tomato paste
• 5 g of parsley stalks
• Up to 250 grams of roast lamb
• 300 g basmati rice
• 1 eggplant
• 3 tablespoons olive oil
• 2 baked or boiled potatoes
• 1 x 400 g canned chickpeas, drained
• 1 large pepper or roasted red pepper (about 100 g)
• 1 teaspoon cinnamon
• 1 teaspoon cardamom seeds
• 1 teaspoon turmeric
• 1 teaspoon allspice
• Sea salt and black pepper
• 400ml broth or water
• 1 small bunch of parsley, for serving
• 1 small handful of almonds or toasted pine nuts, to serve
• 4 tablespoons yogurt, for serving

How to make it:

In a large saucepan put the roast lamb bone with a liter of water, onion, bay leaves, tomato puree and chopped parsley stalks, and simmer for two hours. Remove the bone and bay leaves.

Soak the rice in water. Cut the eggplant into thick slices and fry in a tablespoon of oil until golden brown. Cut the leftover potatoes into thick slices. Cut the pepper into slices.

In a medium saucepan with a lid, spread the pepper on the base, then the potatoes, the lamb, the chickpeas and the fried eggplant. Make a mosaic.

Drain the rice and mix with the remaining two tablespoons of olive oil, spices and salt and pepper. Make a uniform layer with the rice on top of the vegetables. Cover with the broth, and top up with cold water if needed. Simmer for 20 minutes or until the broth is absorbed and the rice is done.

Once it is ready let it rest for three minutes. Turn over on a large platter and sprinkle with chopped parsley and a handful of almond or pine nuts.

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