مرقوق كويتي‏MARGOOG WITH LAMB/ HOW TO MAKE DELICIOUS KUWAITI MARGOOG WITH LAMB

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

whole wheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more economical.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more concentrated, while frozen herbs are often less costly.

Heat olive oil in a large pot over medium heat.

Add finely chopped onion and sauté until softened.

Stir in diced fresh tomatoes and tomato paste; cook for a few minutes.

Add diced potato, carrots, and squash; cook until slightly tender.

Add lamb meat and brown on all sides.

Sprinkle in coriander, cumin, cinnamon, turmeric, black pepper, and cardamom; stir to coat the meat.

Add dried lemon and cinnamon sticks for flavor.

Pour in enough water to cover the ingredients; bring to a boil.

Reduce heat to low and simmer until lamb is tender.

In a bowl, mix brown flour, white flour, and warm water to form a dough; knead until smooth.

Roll out the dough and cut into pieces.

Add the dough pieces to the simmering pot; cook for an additional 20-30 minutes.

Adjust seasoning with salt and pepper; add chopped green chili for heat.

Cooking Techniques

Equipment Needed

Spice Level: