Margoog (Lamb and Vegetable Stew with Flatbread)

🛒 Ingredients

• Lamb meat, cubed 120 g · 300 kcal
• Whole wheat flour 35 g · 120 kcal
• Onion, diced 50 g · 20 kcal
• Canned diced tomatoes 70 g · 14 kcal
• Tomato paste 5 g · 4 kcal
• Zucchini, cubed 70 g · 12 kcal
• Carrots, sliced 40 g · 16 kcal
• Pumpkin or butternut squash, cubed 50 g · 13 kcal
• Canned chickpeas, drained 40 g · 64 kcal
• Olive oil 10 g · 90 kcal
• Ground turmeric 0 g · 0 kcal
• Ground cumin 0 g · 0 kcal
• Ground coriander 0 g · 0 kcal
• Black pepper 0 g · 0 kcal
• Chili powder 0 g · 0 kcal
• Dried lime (loomi) 0 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the flatbread dough: In a bowl, combine whole wheat flour with a pinch of salt and enough water to form a firm dough. Knead for 5-7 minutes, then cover and let it rest for at least 30 minutes.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed lamb and brown it on all sides, then remove and set aside.
3. Add the diced onions to the pot and sauté until softened, about 5-7 minutes. Stir in the tomato paste, ground turmeric, cumin, coriander, black pepper, and chili powder, cooking for another 2 minutes until fragrant.
4. Return the lamb to the pot. Add the canned diced tomatoes, dried lime, and enough hot water or broth to cover the meat and vegetables. Bring to a boil, then reduce heat, cover, and simmer for 60 minutes.
5. Add the zucchini, carrots, pumpkin, and drained chickpeas to the pot. Stir well and continue to simmer for another 30 minutes, or until the vegetables are tender.
6. While the stew simmers, roll out the rested dough into very thin rounds. Tear the rounds into irregular pieces and drop them directly into the simmering stew one by one. Ensure they are submerged.
7. Continue to simmer for another 15-20 minutes, allowing the flatbread pieces to cook through and absorb the flavors of the stew. Taste and adjust seasoning as needed.
8. Serve Margoog hot, garnished with fresh cilantro or parsley if desired.