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Al-Maghsh
Al-Maghsh is a traditional slow-cooked lamb stew originating from the Jazan region of Saudi Arabia. It is characterized by its tender lamb, aromatic spices, and the inclusion of vegetables. Traditionally cooked in a stone pot (maghsh) in an earth oven (mefa), it can also be prepared in a regular cooking pot. The dish is often served with rice or bread, and its flavorful broth can be enjoyed as a soup.
đ§ Ingredienser
- 1.5 kg Lamb shoulder or leg(cut into large, stew-sized pieces (about 2-inch cubes))
- 2 large Onions(sliced)
- 3 medium Tomatoes(roughly chopped)
- 6 cloves Garlic cloves(minced)
- 2 medium Zucchini(cut into thick rounds or half-moons)
- 2 medium Potatoes(peeled and cut into large chunks)
- 200 g Okra(fresh or frozen, trimmed (optional))
- 1.5 tsp Ground cumin
- 1 tsp Ground cardamom
- 0.5 tsp Ground cinnamon
- 1 tsp Ground black pepper
- to taste Salt
- 4-5 cups Water or lamb/beef broth(enough to almost cover the ingredients)
- 3 tbsp Ghee or vegetable oil
đšâđł Instruktioner
- 1
Heat the ghee or oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
đĄ Proffstips: Using a heavy-bottomed pot helps distribute heat evenly and prevents sticking. - 2
Add the sliced onions and sauté until they are softened and lightly golden, about 5-7 minutes.
â±ïž 7 minutes - 3
Add the minced garlic and cook for another minute until fragrant.
â±ïž 1 minute - 4
Add the lamb pieces to the pot. Season with salt, cumin, cardamom, cinnamon, and black pepper. Stir well to coat the lamb with spices.
đĄ Proffstips: Ensure all lamb pieces are coated with the spices for maximum flavor. - 5
Sear the lamb for about 5-7 minutes, stirring occasionally, until it's browned on all sides.
â±ïž 7 minutes - 6
Add the chopped tomatoes and stir them into the lamb and onion mixture. Cook for about 5 minutes, allowing the tomatoes to break down slightly.
â±ïž 5 minutes - 7
Pour in the water or broth. The liquid should almost cover the lamb and other ingredients. Bring the mixture to a boil.
đĄ Proffstips: Using broth instead of water will add more depth of flavor. - 8
Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for at least 1.5 to 2 hours, or until the lamb is very tender.
â±ïž 2 hoursđĄ Proffstips: Low and slow cooking is key to tenderizing the lamb. - 9
Add the potatoes, zucchini, and okra (if using) to the pot. Stir gently to incorporate them into the stew.
đĄ Proffstips: Add vegetables in the last 30-45 minutes of cooking to prevent them from becoming mushy. - 10
Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender and the lamb is fall-apart soft. Adjust salt and pepper if needed.
â±ïž 45 minutes - 11
Serve the Al-Maghsh hot, with the flavorful broth spooned over the meat and vegetables. It is traditionally served with steamed rice or Arabic bread.
đĄ Proffstips: Garnish with fresh coriander or parsley if desired.
đĄ Proffstips
- âFor a more authentic experience, consider using a heavy clay pot or Dutch oven for slow cooking.
- âIf using okra, ensure it is fresh or properly thawed and trimmed to avoid sliminess.
- âThe broth is an integral part of the dish; ensure there is enough liquid and it is well-seasoned.
- âAdjust the spice levels according to your preference.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other root vegetables like carrots or sweet potatoes.
- For a richer flavor, use bone-in lamb cuts.
- Some recipes include a pinch of turmeric for color and added flavor.