LAMB & KUDRA MAFROOKA || MOLOKHIA MAFROOKA

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and often less expensive than lamb.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits while canola is cost-effective.

spices

🥗Healthier: herbs

💰Cheaper: basic seasoning

Herbs can provide flavor with fewer calories.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative, while bulgur is often cheaper.

Start by introducing the ingredients: 500g diced lamb, 1 small onion, coriander powder, cumin powder, vegetable stock powder, oil, black pepper, garlic paste, and frozen molokhia leaves.

Use frozen oil that has been defrosted and heat it in a pot.

Add the frozen molokhia leaves to the pot.

Dissolve half a teaspoon of bicarbonate powder in water and pour it into the pot with molokhia, stirring to combine.

Cook the molokhia until it starts boiling and changes to a nice green color, stirring constantly to avoid burning at the bottom.

Transfer the molokhia mixture to a separate container for blending, using a hand blender to achieve desired smoothness.

Return the blended molokhia to the pot and set aside until the lamb is ready.

Add 1 tablespoon of garlic paste to the pot with the molokhia and mix well, cooking for about 10 minutes to blend the spices.

Switch to a smaller pot for cooking the lamb, add the diced lamb, and bring it to a boil.

Once boiling, turn off the heat to prevent overcooking and maintain texture.

Cooking Techniques

Equipment Needed

Spice Level: