Chalabis Red Magloube

Chalabis Red Magloube
1 c rice
1 c water
1/4 c oil
1 eggplant, sliced
1 onion, sliced
1 piece lamb shank
1/2 c tomato sauce or paste
Salt to taste
1 cinnamon stick
2 cardomoms, whole

Clean, wash, and soak rice in water. Drain after 30 minutes. Sprinkle salt on sliced eggplant. Heat half oil; saute sliced eggplant until light brown. Remove from pan and place on paper towel. Saute sliced onion until tender. Set aside. In another pan, heat remaining oil, saute lamb shank. Stir for a minute. Add tomato sauce, water, salt, cinnamon, and cardamoms. Simmer for 30 more minutes. Add rice and simmer for 30 more minutes.

Arrange a layer of eggplant in wide teflon frying pan; top with a layer of onions. Place lamb shank on top of onions. Pour rice mixture on top of meat. Simmer for 30 minutes. Turn onto a platter, with rice layer down. Serve hot