Lamb Margoogat (bread & vegetable stew)

Recipe No.: E-22

Emirati150 minServes 6

Margoogat is a popular Emirati dish in which vegetables and meat are cooked in a broth and pieces of thin bread (rigag) are soaked in it until they absorb the stew. It is a family lunch and Ramadan dish, and many people see it as a close relative of thareed.

Ingredients for Lamb Margoogat

• 1 kgbone-in lamb, cut into medium pieces
• 2onions, chopped, and 4 cloves garlic, crushed
• 3tomatoes, chopped, and 2 tbsp tomato paste
• 2potatoes, 1 carrot, 3 small zucchini and a piece of pumpkin (seasonal), cut into large chunks
• 1green chili
• 1 tbspbezar, 1 tsp turmeric and 1 tsp ground coriander
• 2dried black limes (loomi), pierced
• 4large sheets of rigag bread (or Iranian/dry thin bread), torn palm-sized
• 3 tbspoil or ghee, and salt
• Chopped fresh coriander

Method

1. Boil the lamb in water to cover, skimming the foam, for about 1 hour until tender; strain and keep the stock.
2. In a large pot heat the oil and brown the onions, then add the garlic, tomato paste, tomatoes, bezar, turmeric and coriander and stir until combined.
3. Add the cooked meat or chicken with its stock (about 5 cups), the green chili and loomi, and bring to a boil over medium heat.
4. Add the potatoes, carrots and pumpkin and cook 15 minutes, then add the zucchini for 10 minutes until the vegetables are tender and the broth sits between a soup and a sauce.
5. Lay a layer of rigag in a deep dish, ladle broth over until soaked, and repeat with a second layer.
6. Arrange the meat or chicken and vegetables on top of the bread, scatter with coriander and serve hot.

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