Matazeez (Palestinian Lamb and Yogurt Dumpling Stew)

🛒 Ingredients

• Lamb stew meat (boneless) 500 g · 1000 kcal
• Plain full-fat yogurt 1000 g · 610 kcal
• All-purpose flour 250 g · 910 kcal
• Onion 200 g · 80 kcal
• Garlic 20 g · 30 kcal
• Olive oil 30 g · 270 kcal
• Fresh mint 30 g · 15 kcal

👨‍🍳 Instructions

1. Cut lamb into 1-inch cubes. Heat olive oil in a large pot over medium-high heat and brown the lamb on all sides. Remove lamb and set aside.
2. Add chopped onion to the pot and cook until softened. Stir in minced garlic and cook for another minute until fragrant.
3. Return lamb to the pot. Add 500ml water, turmeric, allspice, and salt to taste. Bring to a boil, then reduce heat, cover, and simmer for 60-75 minutes until the lamb is tender.
4. While lamb simmers, combine flour, a pinch of salt, and about 200ml water to form a firm dough. Knead briefly, then let it rest for 15 minutes.
5. Roll the dough into thin ropes and cut into small, pea-sized pieces. Roll each piece into a small ball or flatten slightly.
6. In a separate bowl, whisk the plain yogurt with a tablespoon of flour (to prevent curdling) and a small amount of water until smooth. Slowly add a ladle of hot broth from the lamb pot to the yogurt mixture, whisking constantly to temper it.
7. Pour the tempered yogurt mixture into the lamb pot, stirring continuously over medium heat until it comes to a gentle simmer. Do not boil vigorously.
8. Carefully drop the dough dumplings into the simmering yogurt sauce. Cook for 10-15 minutes, or until the dumplings are cooked through and float to the surface.
9. Stir in chopped fresh mint. Taste and adjust seasoning if needed. Serve hot.