Moghrabieh (omani Spiced Lamb Stew)
Moghrabieh is a traditional Omani spiced lamb stew that is hearty, flavorful, and perfect for a comforting meal. This dish is a staple in Omani cuisine and is often enjoyed with family and friends.
Ingredients
- 500g lamb, cut into cubes
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 2 tomatoes, diced
- 2 cups moghrabieh (pearl couscous)
- 4 cups chicken broth
- 2 tablespoons Omani spice mix
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat some oil over medium heat. Add the lamb cubes and brown them on all sides. Remove the lamb from the pot and set aside.
- In the same pot, add the chopped onions and garlic. Sauté until the onions are soft and translucent.
- Add the diced tomatoes, Omani spice mix, turmeric, cumin, coriander, and cinnamon. Cook for a few minutes until the spices are fragrant.
- Return the browned lamb to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to low and let it simmer for 1.5 hours, or until the lamb is tender.
- Stir in the moghrabieh and cook for an additional 15-20 minutes, or until the moghrabieh is tender and has absorbed the flavors of the stew.
- Season with salt and pepper to taste. Serve the Moghrabieh hot, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 20g
Supplies
Large pot Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Moghrabieh with a side of warm pita bread and a fresh salad for a complete meal.
Tips & tricks
For an extra kick of flavor, you can add a squeeze of lemon juice before serving.
Cost
$20