MargoogLamb and Vegetable Stew with Flatbread

Name: Margoog (Lamb and Vegetable Stew with Flatbread)
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 4
Cuisine: Kuwait
Ingredients: 700 g Lamb Shoulder (cut into chunks); 350 g All-Purpose Flour; 250 ml Water; 6 g Salt; 8 g Salt; 200 g Onion (finely chopped); 300 g Tomato (finely chopped); 30 g Tomato Paste; 15 g Garlic (crushed); 60 g Ghee; 1500 ml Lamb Stock; 10 g Baharat; 4 g Turmeric Powder; 2 g Black Pepper; 1 pcs Cinnamon Stick; 2 pcs Bay Leaf; 2 pcs Dried Lime; 150 g Carrot (cut into batons); 200 g Potato (cut into chunks); 200 g Zucchini (cut into chunks); 200 g Eggplant (cut into chunks); 150 g Okra (trimmed); 20 g Fresh Coriander (finely chopped)

A rich lamb and vegetable stew thickened with pieces of thin dough cooked directly in the broth. Tomato, dried lime, and warm spices give it the deep, home-style flavor associated with Kuwaiti one-pot meals.

Prep

40m

Cook

Serves

Regional versions

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Kuwait
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Estimated

Nutrition

Per serving

1189kcal

Calories

55g

Protein

61g

Fat

105g

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.

Stew

700g
Lamb Shoulder (cut into chunks)

Dough

350g
All-Purpose Flour
250ml
Water
6g
Salt

Stew

8g
Salt

Base

200g
Onion (finely chopped)
300g
Tomato (finely chopped)
30g
Tomato Paste
15g
Garlic (crushed)
60g
Ghee

Stew

1.5l
Lamb Stock

Base

10g
Baharat
4g
Turmeric Powder
2g
Black Pepper
1pcs
Cinnamon Stick
2pcs
Bay Leaf

Stew

2pcs
Dried Lime
150g
Carrot (cut into batons)
200g
Potato (cut into chunks)
200g
Zucchini (cut into chunks)
200g
Eggplant (cut into chunks)
150g
Okra (trimmed)
20g
Fresh Coriander (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

10 steps

01
Mix the all-purpose flour with the salt, add the water, and knead until smooth. Cover and let the dough rest while you make the stew.
02
Melt the ghee in a large pot over medium heat. Add the onion and cook until golden.
03
Stir in the garlic, tomato, and tomato paste and cook until thick and well blended.
04
Add the baharat, turmeric powder, black pepper, cinnamon stick, and bay leaves, stirring until fragrant.
05
Add the lamb shoulder and brown it lightly in the spiced base.
06
Pour in the lamb stock, add the dried limes and salt, then simmer gently for 55 to 65 minutes, until the lamb is nearly tender.
07
Add the carrot and potato and simmer for 10 minutes. Add the zucchini, eggplant, and okra and continue simmering until all the vegetables are beginning to soften.
08
Roll the dough very thin and tear it into small pieces. Drop the pieces one by one into the stew, stirring gently so they do not stick together.
09
Cook for 10 to 15 minutes, until the dough pieces are tender and the broth has thickened slightly.
10
Finish the stew with the fresh coriander and serve hot.

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