Spiced Lamb Stew with Flatbread — Lamb Margoog
Saudi slow-cooked lamb stew with vegetables and torn flatbread layered into the broth, finished with cinnamon and dried lime, served with a fresh herb salad.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 600g lamb shoulder dry, rub with 0.5 tsp salt. Dice 240g onion and 300g tomato finely. Cut 240g carrot into 1.5cm rounds, 300g potato and 200g zucchini into 2cm cubes. Grate 6 garlic cloves. Tear 2 flatbreads into 5cm pieces. Chop 30g parsley, dice 40g red onion, mix with 10ml lemon juice, 10ml olive oil, sumac, and salt.
Sear
Heat 30ml ghee in a 26cm saucepan over medium-high for 2 minutes until shimmering. Sear lamb on all surfaces for 8 minutes, turning every 90 seconds, until deeply browned. Transfer to a plate.
Bloom
Lower heat to medium, add onion and carrot, cook 5 minutes until softened. Stir in garlic, baharat, cumin, ground cinnamon, allspice, Aleppo pepper, cinnamon sticks, dried limes, and bay leaves; toast 45 seconds until fragrant. Stir in tomato paste, cook 1 minute.
Build
Add diced tomato and 0.5 tsp salt, simmer 3 minutes until oil pools at edges. Return lamb, pour in 800ml hot water and remaining 0 tsp salt (salt to taste), bring to gentle simmer, cover, slow cook on low 35 minutes until lamb yields when pressed.
Braise
Add potato and zucchini cubes to pot, cover, slow cook 12 minutes more until vegetables are tender and lamb pulls easily from bone. Lift lamb to a board, shred meat into bite-size pieces, discard bone and aromatics. Return shredded lamb to pot.
Finish
Add torn flatbread pieces to broth, press gently to soak, simmer uncovered 3 minutes until bread softens and integrates with liquid.
Plate
Ladle margoog into deep bowls, scatter herb salad over top, and serve with lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.