2 large onions, thinly sliced
Oil for frying
1 ¼ lbs. (500 g) lamb, cut into ½-inch pieces
Salt and pepper
1 tsp. ground allspice
1 tsp. ground cardamom
Pinch of ground cloves
1 cauliflower, divided into florets
2 eggplants, sliced into ½-inch rounds, salted, rinsed and dried
1 ¼ lbs. (500 g) rice
1. In large, heavy pot, fry onions until translucent. Add the meat and brown.
2. Add water and spices, then cover and cook over medium heat until tender (about 30 minutes).