Lamb & Vegetable Marag (stew)

Recipe No.: E-44

Emirati150 minServes 6

Marag, also called saloona, is an everyday Emirati stew of lamb and vegetables in a red broth, eaten with white rice or bread. Home cooks change the vegetables with the season.

Ingredients for Lamb & Vegetable Marag

• 1 kgbone-in lamb, cut into 5 cm cubes
• 2onions, chopped
• 3 clovesgarlic, crushed, and 1 tsp grated ginger
• 3tomatoes, chopped, and 3 tbsp tomato paste
• 1green bell pepper, chopped
• 3potatoes, 2 carrots, a piece of pumpkin and zucchini (as in season)
• 1 tbspbezar
• 1 tspcumin, 1 tsp turmeric and ½ tsp cinnamon
• 2dried black limes (loomi), pierced, and 1 to 2 green chilies
• ¼ cupoil
• 6 cupswater and salt
• ½ cupchopped parsley or coriander

Method

1. Heat the oil in a pot and brown the onions, then the lamb on all sides until golden.
2. Add the garlic, ginger, tomatoes and spices and stir until the tomato is soft and the liquid cooked off.
3. Add the bell pepper, tomato paste, water, loomi and chilies and bring to a boil.
4. Reduce the heat and simmer covered for 1½ hours until the lamb is tender, checking that the broth is about half the height of the pot.
5. Add the potatoes, carrots and pumpkin and cook 15 minutes, then the zucchini for 10 minutes until tender.
6. Add the parsley, adjust the salt, and serve with white rice or bread.

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