Margoog LahamLamb and Vegetable Stew with Dough
Margoog laham is a lamb and vegetable stew thickened with pieces of thin whole-wheat dough. Add the dough gradually so the pieces remain separate as they cook.
Prep
35m
Cook
1h 50m
Serves
4
Regional versions
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- Kuwait
- Qatar
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.
Stew
- 800gLamb Shoulder (cut into large pieces)
Dough
- 350gWhole Wheat Flour
- 250mlWater
- 10gSalt
Stew
- 200gOnion (finely chopped)
- 300gTomato (finely chopped)
- 30gTomato Paste
- 250gOkra (trimmed)
- 250gZucchini (cut into thick slices)
- 150gCarrot (cut into batons)
- 300gPotato (peeled and cut into chunks)
- 8gBaharat
- 4gTurmeric Powder
- 3gBlack Pepper
- 30mlVegetable Oil
- 1.2lMeat Stock
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the whole wheat flour, salt, and water until a soft dough forms. Knead until smooth, cover, and let it rest.
- 02
Heat the vegetable oil in a large pot over medium heat. Brown the lamb shoulder well on all sides.
- 03
Add the onion and cook until softened. Stir in the tomato and tomato paste and cook until the mixture thickens.
- 04
Add the baharat, turmeric powder, and black pepper and stir until fragrant. Pour in the meat stock, bring to a boil, then lower the heat and simmer until the lamb begins to soften.
- 05
Add the potato, carrot, zucchini, and okra and continue simmering until the vegetables are nearly tender.
- 06
Roll it out very thin and tear it into medium pieces.
- 07
Slip the dough pieces into the stew one by one and cook gently until they are tender and the broth has thickened slightly.
- 08
Serve the stew hot, making sure each portion includes lamb, vegetables, and pieces of dough.
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