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Khamis Mushait Mgalgal Lahm
A flavorful and tender lamb dish originating from the Khamis Mushait region, known for its unique spice blend and slow-cooking method. 'Mgalgal' refers to the small, diced pieces of lamb that are cooked until tender.
đ§ Ingredienser
- 1 kg Lamb shoulder(cut into 1-inch cubes)
- 3 large Onions(finely chopped)
- 4 medium Tomatoes(diced)
- 6 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 4 tbsp Vegetable oil
- 2 cups Water
- to taste Salt
- 1 tsp Black pepper(freshly ground)
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1/2 tsp Turmeric powder
- 4 Cardamom pods
- 1 Cinnamon stick
- 1 Bay leaf
- 1/4 cup Fresh coriander(chopped, for garnish)
- 1/4 cup Fresh parsley(chopped, for garnish)
đšâđł Instruktioner
- 1
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches until golden brown on all sides. Remove lamb and set aside.
â±ïž 10-15 minutes - 2
Add chopped onions to the same pot and sauté until softened and lightly browned, about 8-10 minutes.
â±ïž 10 minutes - 3
Add minced garlic and grated ginger to the pot and cook for another minute until fragrant.
â±ïž 1 minute - 4
Stir in the diced tomatoes, coriander powder, cumin powder, turmeric powder, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until tomatoes begin to break down.
â±ïž 5 minutes - 5
Return the browned lamb to the pot. Add the cardamom pods, cinnamon stick, and bay leaf. Pour in the water, ensuring the lamb is mostly submerged. Bring to a boil.
đĄ Proffstips: Adjust water level if needed to cover lamb - 6
Reduce heat to low, cover the pot tightly, and simmer for at least 2 hours, or until the lamb is very tender and falling apart. Stir occasionally and add more water if the stew becomes too dry.
â±ïž 2 hoursđĄ Proffstips: Low and slow cooking is key for tender lamb - 7
Once the lamb is tender, remove the lid and simmer for another 15-20 minutes to allow the sauce to thicken slightly.
â±ïž 20 minutes - 8
Remove the cardamom pods, cinnamon stick, and bay leaf before serving. Garnish with fresh chopped coriander and parsley.
đĄ Proffstips: Discard whole spices before serving
đĄ Proffstips
- âFor a richer flavor, you can brown the lamb in ghee instead of vegetable oil.
- âEnsure the lamb is cut into uniform pieces for even cooking.
- âAdjust the spice levels according to your preference.
- âThis dish is best served hot with rice or flatbread.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of saffron for a more aromatic and visually appealing dish.
- Include a few dried limes (loomi) during the simmering process for a tangy note.
- For a spicier version, add a chopped green chili pepper with the tomatoes.