Molokhiya with Lamb and Vegetables

Name: Molokhiya with Lamb and Vegetables
Ingredients: 1.5 lbs Lamb shoulder; 2 cups Molokhiya leaves; 2 medium Onion; 3 cloves Garlic; 2 medium Tomato; 1 tsp Cumin; 1 tsp Coriander; 1/2 tsp Salt; 1/2 tsp Black pepper

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesbudgetFriendlyonePotlowSodium

Nutrition (per serving)

850Calories

85 gProtein

50 gCarbs

35 gFat

6 gSugar

900 mgSalt

Ingredients

1.5 lbs Lamb shoulder
2 cups Molokhiya leaves
2 medium Onion
3 cloves Garlic
2 medium Tomato
1 tsp Cumin
1 tsp Coriander
1/2 tsp Salt
1/2 tsp Black pepper

Method

Heat 2 tablespoons of oil in a large pot over medium heat, until shimmering, about 2 minutes, then add the lamb shoulder and cook until browned on all sides, about 5-6 minutes.
Remove the lamb from the pot, then add another tablespoon of oil if necessary, and cook the onion and garlic until the onion is translucent, about 3-4 minutes.
Add the molokhiya leaves, tomato, cumin, coriander, salt, and black pepper to the pot, and stir to combine, cooking for 1 minute, until fragrant.
Add 2 cups of water to the pot, then return the lamb to the pot, and bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lamb is tender and the sauce has thickened.
Remove the pot from the heat, then let it cool slightly, before serving the molokhiya over rice or with bread, garnished with fresh parsley or cilantro, if desired.
Stir the molokhiya constantly while it's cooking to prevent it from becoming too thick and sticky.