MolokhiaJute Leaf Stew with Lamb
This silky stew pairs tender lamb with molokhia leaves in a fragrant broth scented with garlic and warm spices. It is deeply comforting, with a texture that becomes lush and velvety as the leaves cook down.
Prep
20m
Cook
1h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 260gMolokhia Leaf
- 650gLamb Shoulder (cut into large pieces)
- 30mlExtra Virgin Olive Oil
- 20gGarlic (crushed)
- 6gCoriander Powder
- 3gCumin Powder
- 3gTurmeric Powder
- 1.2lMeat Stock
- 12gSalt
- 2gBlack Pepper
- 30mlLemon Juice
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a pot over medium heat. Add the lamb shoulder and cook until lightly browned.
- 02
Add the garlic, coriander powder, cumin powder, turmeric powder, salt, and black pepper, and stir until fragrant.
- 03
Pour in the meat stock, bring to a boil, then reduce the heat and simmer gently for 60 to 70 minutes, until the lamb is tender.
- 04
Add the molokhia leaf and cook at a gentle simmer for 15 to 20 minutes, until the stew becomes silky and lightly thickened.
- 05
Stir in the lemon juice just before serving.
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