1 kg Lamb loin chops
1 eggplant, sliced and pan fried
2 tsp Lebanese 7 spice mix
2 tsp Black pepper
2 tsp Ground hot chilli
2 tsp Ground sweet paprika
2 tsp Ground cinnamon
Salt to taste
Drizzle of extra virgin olive oil
2 cups Basmati rice
4 cups water
2 carrots, sliced
1 large brown onions, sliced
Parsley, roughly chopped
- In a pressure cooker or saucepan, drizzle some extra virgin olive oil and place the lamb chops at the bottom of your pot. Let the chops brown and then begin layering your ingredients.
- Add your carrots and onion, eggplant, rice, spices,salt and water. Give a slight mix so that water is spread throughout. Add another layer of eggplant and then allow to cook for about 10 mins in the pressure cooker or 25-30 mins on stove top (or until rice is cooked).
- Once cooked – carefully flip your pot.
- Add almonds and parsley to garnish, serve and enjoy!
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