Molokhia with Lamb

Dana El-HassanChef

Ingredients

• 500 grams of dried, clean molokhia leaves
  500 grams
• 750 grams of lamb cut into large cubes
  750 grams
• 8 cups or 2000 ml of water
  2000 ml
• 250 grams or 2 medium-sized onions, diced
  250 grams
• 2 bay leaves
  2 leaf
• 2 cinnamon sticks
  2 stick
• 400 grams or 2 large onions
  400 grams
• 4 tablespoons of olive oil
  4 tablespoons
• 12 cloves of crushed garlic
  12 clove
• 1 1/2 cups or 110 grams of finely chopped fresh coriander
  110 grams
• 3 cubes of Maggi chicken broth
  3 cube
• Juice of 2 medium-sized fresh lemons
  2 piece

Steps

1. 1

   Place the lamb cubes and water in a large pot, bring to a boil while skimming off any foam that appears on the surface. Add the onions, bay leaves, and cinnamon sticks, then cover the ingredients and let simmer for an hour or until the meat is almost tender. Remove the pot from the heat and set aside.

   Required Tools:

   🍳

   Large pot

   60 min
2. 2

   Meanwhile, place the two onions in an oven preheated to 220 degrees Celsius for 45 minutes or until fully cooked, then peel and finely chop them.

   Required Tools:

   Oven

   45 min
3. 3

   Heat the oil in a large pot, add the garlic and coriander, then cook the ingredients over medium heat for 3 to 4 minutes.

   4 min
4. 4

   Add the meat with the broth, add the Maggi chicken broth cubes, lemon juice, and the cooked and chopped onions. Add more water if needed, bring to a boil, and let simmer for 10 minutes.

   10 min
5. 5

   Meanwhile, wash the dried molokhia leaves in cold water 2 or 3 times, squeeze the leaves, and drain well.

   5 min
6. 6

   Add the molokhia leaves to the boiling broth, then cook the ingredients for 5 to 10 minutes or until the molokhia is tender.

   10 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags