MargoogLamb and Vegetable Stew with Dough
A hearty Bahraini one-pot stew in which lamb and vegetables simmer in a spiced broth while thin pieces of handmade dough cook directly in the pot, thickening the broth as they soften.
Prep
35m
Cook
1h 45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 350gAll-Purpose Flour
- 220mlWater
- 3gSalt
Stew
- 700gLamb Shoulder (cut into chunks)
- 40mlVegetable Oil
- 200gOnion (finely chopped)
- 20gGarlic (finely chopped)
- 300gTomato (chopped)
- 40gTomato Paste
- 250gEggplant (cut into chunks)
- 250gPotato (cut into chunks)
- 200gOkra (trimmed)
- 6gBaharat
- 3gTurmeric Powder
- 3gCumin Powder
- 2gBlack Pepper
- 10gSalt
- 1lMeat Stock
- 2pcsDried Lime (pierced)
- 20gFresh Coriander (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour, salt, and water until a soft dough forms. Knead briefly, cover, and let it rest while you start the stew.
- 02
Heat the vegetable oil in a large pot over medium-high heat and brown the lamb shoulder.
- 03
Add the onion and cook until softened, then stir in the garlic. Add the tomato, tomato paste, baharat, turmeric powder, cumin powder, black pepper, and salt and cook until the tomato softens.
- 04
Pour in the meat stock and add the dried limes. Bring to a simmer, cover, and cook until the lamb shoulder is starting to become tender.
- 05
Add the eggplant, potato, and okra and continue simmering until the vegetables begin to soften.
- 06
Divide the dough into small pieces and flatten each piece into a thin round. Slip the dough pieces one by one into the simmering stew.
- 07
Cook until the dough is tender and the broth has thickened slightly. Stir in the fresh coriander just before serving.
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