Maklouba

Ingredients
1lb/2 cups risotto or grain rice
2 lb boned shoulder of lamb, diced
4 oz/1/2 cup butter
4 tbsp corn oil2 lb cauliflower, cut into florets
Salt and freshly ground black pepper
Ground cinnamon
2 oz/1/2 cup pine nuts
Plain yoghurt

Directions:

Boil the rice in water for 10 minutes. Then Drain. Put the lamb in a large saucepan and just cover it with boiling water. Cover and boil in low temperature for 30 minutes.
Meanwhile, melt half the butter with the oil in a large frying pan. Fry the cauliflower until it is golden brown.
Drain the lamb, but reserve the cooking liquid. Wash the saucepan and return the meat to the pan. Season it well with salt, pepper and cinnamon to taste.
Put the cauliflower in a thick layer on top and season it again. Put the drained rice on top and spread in an evenly.
Pour the lamb cooking water over the rice, topping it with water if necessary. Do not stir. Season it again with salt, pepper and a little more cinnamon.
Cover and cook gently over moderate heat until the liquid has been absorbed and the rice is tender. Turn off the heat and leave without disturbing for 20 minutes.
Put it over a warm serving dish and leave the saucepan in place for a further 15 minutes. Meanwhile fry the pine nuts in the left over butter.
Lift off the saucepan, put the pine nuts and the butter over and serve warm with yoghurt.