20-Min Lamb & Rice Upside-Down Skillet
Crispy-bottomed rice studded with spiced ground lamb and eggplant, flipped onto a plate for that dramatic maqluba moment. Serve with lentil soup, dates, and fresh herbs for the full spread.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- ½ lb ground lamb
- 1 medium eggplant, diced
- 1.5 cups cooked rice (white or brown)
- ½ medium onion, diced
- ½ tsp allspice
- 2 tbsp lemon juice
- ¼ cup fresh parsley or mint, chopped
Instructions
- 1
Heat 2 tbsp oil in a 10-inch skillet over medium-high until shimmering.
- 2
Add diced eggplant, stirring occasionally, until golden and tender, about 6 minutes.
- 3
Push eggplant to the side, add ground lamb and onion, breaking up meat until no pink remains.
- 4
Stir in allspice, salt, and pepper; cook 1 minute until fragrant.
- 5
Add rice, lemon juice, and 2 tbsp water; press into an even layer and sear 3 minutes without stirring.
- 6
Slide onto a serving plate, crispy side up. Scatter fresh herbs on top and serve immediately.
Tools you’ll need
- 10-inch nonstick or cast-iron skillet
- wooden spoon or spatula
- serving plate (larger than skillet)
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