Saudi Lamb Stew (Margoug)

A hearty and flavorful lamb stew cooked with vegetables and a rich tomato-based sauce. A comforting and traditional Saudi dish.

115m4 servings

PEANUT-free

620 cal|45g protein|40g carbs|30g fat|8g fiber

Ingredients

about 910 g Lamb shoulder (cut into cubes)
2 medium Onion
3 tbsp Tomato paste
about 790 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Place a large heavy-bottomed pot or Dutch oven on the stove over medium-high heat, approximately 190°C. Add the 2 tbsp of vegetable oil. Once the oil is shimmering, carefully add the about 910 g 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.
2Reduce the heat to medium, approximately 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.
3Add the about 790 g 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.
4Return the browned about 910 g of lamb shoulder cubes to the pot with the vegetables and tomato mixture.
5Pour in the 6 cups of lamb broth. Increase the heat to high and bring the liquid to a rolling boil.
6Once boiling, immediately reduce the heat to low, approximately 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.
7Serve the Saudi Lamb Stew (Margoug) hot.

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