Mulukhiyah bi Lahm (Lamb and Molokhia Stew with Rice)
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Ingredients
- 500 g diced lamb shoulder
- 400 g frozen chopped molokhia
- 300 g basmati rice
- 4 garlic cloves
- 1 tsp ground coriander
- 3 tbsp vegetable oil
- 700 ml lamb stock
- 1 tbsp lemon juice
Nutrition (per serving)
- Calories
- 697 kcal
- Protein
- 32 g
- Carbohydrate
- 62.4 g
- of which sugars
- 1 g
- Fat
- 35.4 g
- of which saturates
- 11.9 g
- Fibre
- 3.3 g
- Salt
- 1.70 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tablespoons of the oil in a large pot, brown the diced lamb for 6-8 minutes, then add the lamb stock, cover and simmer for 40 minutes until tender.
- 2
Add the frozen molokhia to the pot and bring back to a simmer, cooking for 10 minutes until tender.
- 3
Crush the garlic with the ground coriander and fry in the remaining oil for 1 minute, then stir into the molokhia along with the lemon juice.
- 4
Simmer for a further 5 minutes.
- 5
Meanwhile cook the basmati rice in plenty of boiling salted water for 10-12 minutes until tender, then drain.
- 6
Serve the molokhia stew over the rice.
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