🍲 Agda (Yemeni lamb stew)

Name: Agda (Yemeni lamb stew)
Total time: 90 min
Yield: 4
Cuisine: Yemen
Ingredients: 600 g lamb, cut into chunks; 2 onions, chopped; 3 tomatoes, chopped, and 1 tbsp tomato paste; 3 potatoes, cubed; 2 carrots, sliced; 3 garlic cloves, crushed; 2 tsp Yemeni spice mix (hawaij) or cumin, turmeric, black pepper and cardamom; 2 tbsp vegetable oil, salt

Origin: Yemen

436kcal

per serving · 400 g

109kcal

per 100 g

36 gProtein9 g / 100 g

20 gFat5 g / 100 g

28 gCarbs7 g / 100 g

Agda (aqda) is a rustic Yemeni stew of lamb pieces cooked with potato, carrot, tomato and onion in a spiced broth fragrant with cumin, turmeric, black pepper and cardamom. The vegetables soften into a chunky, brothy sauce around the meat. It is brought to the table bubbling in its own pot and eaten by scooping it up with flatbread.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb7 g carbs per 100 g

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

lambpotatotomatoonioncarrotspices

Recipe

4 servings90 min

Ingredients

600 g lamb, cut into chunks
2 onions, chopped
3 tomatoes, chopped, and 1 tbsp tomato paste
3 potatoes, cubed
2 carrots, sliced
3 garlic cloves, crushed
2 tsp Yemeni spice mix (hawaij) or cumin, turmeric, black pepper and cardamom
2 tbsp vegetable oil, salt

Method

Brown the lamb in the oil, then add the onion and garlic and cook until soft.
Stir in the spices, tomatoes and tomato paste and cook for 5 minutes.
Add 750 ml water and salt, cover and simmer for about 1 hour until the lamb is tender.
Add the potatoes and carrots and cook for 20–25 minutes more until soft and the broth has thickened slightly.
Serve hot in the pot, sprinkled with chopped coriander.

How to make it lighter

Trim visible fat from the lamb and skim the broth before serving.
Add more carrot and other vegetables and fewer potatoes for a lighter bowl.
Brown the meat in 1 tbsp of oil instead of 2 — about 120 kcal less for the pot.

History

Agda is cooked in homes and popular restaurants across Yemen and in Yemeni restaurants abroad, usually served in a stone or clay pot that keeps it hot at the table.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →