Saudi Lamb Stew (Margoug)

Ingredients

• 2 lbs Lamb shoulder (cut into cubes)
• 2 medium Onion
• 3 tbsp Tomato paste
• 28 oz Diced tomatoes (canned)
• 2 medium Carrots
• 2 medium Potatoes
• 2 medium Zucchini
• 1 medium Eggplant
• 2 tsp Baharat spice mix
• 2 tbsp Vegetable oil
• 6 cups Lamb broth
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium-high heat, approximately 375°F (190°C). Add the 2 tbsp of vegetable oil. Once the oil is shimmering, carefully add the 2 lbs of lamb shoulder cubes and brown them on all sides, about 5-7 minutes. Remove the browned lamb from the pot and set it aside on a plate.
2. 2Reduce the heat to medium, approximately 350°F (175°C). Add the 2 chopped medium onions to the pot and sauté until they are soft and golden brown, about 6-8 minutes. Stir in the 3 tbsp of tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
3. 3Add the 28 oz can of diced tomatoes, the 2 chopped medium carrots, the 2 chopped medium potatoes, the 2 chopped medium zucchini, the 1 chopped medium eggplant, the 2 tsp of baharat spice mix, the 1 tsp of salt, and the 1/2 tsp of black pepper to the pot. Stir everything together and cook for 5 minutes, allowing the vegetables to soften slightly.
4. 4Return the browned 2 lbs of lamb shoulder cubes to the pot with the vegetables and tomato mixture.
5. 5Pour in the 6 cups of lamb broth. Increase the heat to high and bring the liquid to a rolling boil.
6. 6Once boiling, immediately reduce the heat to low, approximately 200°F (95°C). Cover the pot tightly with a lid. Let the stew simmer gently for 1.5 to 2 hours, or until the lamb is very tender when pierced with a fork and the vegetables are fully cooked and soft. Stir occasionally to prevent sticking.
7. 7Serve the Saudi Lamb Stew (Margoug) hot.

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