Saudi Lamb and Vegetable Stew (Marag)

Ingredients

• 1.5 lbs Lamb stew meat
• 1 large Onion
• 2 medium Potatoes
• 2 medium Carrots
• 1 medium Zucchini
• 3 tablespoons Tomato paste
• 2 tablespoons Mixed Arabian spices
• 2 tablespoons Vegetable oil
• 6 cups Water
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Cilantro

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Add the 2 tablespoons of vegetable oil and heat until shimmering. Add the 1.5 lbs of lamb stew meat and brown it on all sides, about 5-7 minutes total. Remove the lamb from the pot and set it aside on a plate.
2. 2Add the 1 large chopped onion to the same pot. Sauté the onion, stirring occasionally, until it is softened and translucent, about 5-7 minutes. Do not let it brown.
3. 3Stir in the 3 tablespoons of tomato paste and the 2 tablespoons of Mixed Arabian spices. Cook, stirring constantly, for 1-2 minutes until the mixture is fragrant.
4. 4Return the browned 1.5 lbs of lamb stew meat to the pot. Add the 2 medium diced potatoes, 2 medium diced carrots, and 1 medium diced zucchini. Stir to combine everything.
5. 5Pour in the 6 cups of water. Make sure the lamb and vegetables are mostly covered by the water. Increase the heat to high and bring the liquid to a rolling boil.
6. 6Once boiling, immediately reduce the heat to low. Cover the pot tightly with a lid. Let the stew simmer gently for 1 hour to 1 hour and 15 minutes, or until the lamb is very tender when pierced with a fork and the vegetables are cooked through. Stir occasionally to prevent sticking.
7. 7Remove the pot from the heat. Stir in the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Taste and add more salt or pepper if needed.
8. 8Ladle the hot stew into bowls. Sprinkle the 0.25 cup of chopped cilantro over the top of each serving before serving.

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