Margoog (Meat and Vegetable Rice Stew)

Add the lamb stew meat to the pot and sear until browned on all sides.

Ingredients

900 g of Lamb Stew Meat

475 mL of Margoog Dough (Flour And Water)

Equipment

Large Heavy-Bottomed Pot

Tongs

Stir in the chopped onions and minced garlic, sautéing until fragrant and translucent.

Ingredients

1 piece of Onion

3 cloves of Garlic

Equipment

Large Heavy-Bottomed Pot

Wooden Spoon

Add the root vegetables and pour in the vegetable broth, bringing the mixture to a gentle boil.

Ingredients

475 mL of Root Vegetables (Carrots, Celery Root, Parsley Root)

950 mL of Vegetable Broth

Equipment

Large Heavy-Bottomed Pot

Reduce heat to low, cover, and simmer until the meat is tender.

Ingredients

Lamb Stew Meat

Equipment

Large Heavy-Bottomed Pot

Add the prepared dough pieces into the simmering stew and cook until the dough is tender and the sauce has thickened.

Ingredients

Lamb Stew Meat

Equipment

Large Heavy-Bottomed Pot

Season the stew with salt and black pepper to taste, then serve hot.

Ingredients

Lamb Stew Meat

2½ mL of Salt

2½ mL of Black Pepper

Equipment

Ladle