🍲 Lamb marag
Marag is the everyday lamb stew of the Gulf: bone-in lamb simmered with tomato, onion, potato and zucchini in a broth spiced with baharat and dried lime. The meat turns tender, the vegetables soften and the soupy red sauce is ladled over white rice. Dried lime gives it a gentle sour, slightly smoky note.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 700 g lamb on the bone, in chunks
- 1 onion, chopped
- 3 tomatoes, grated, and 1 tbsp tomato paste
- 2 potatoes, cut into chunks
- 2 zucchini, cut into chunks
- 2 tsp baharat
- 2 dried limes, pierced
- 1 tbsp vegetable oil, salt
- 1.2 litres water
Method
- Brown the onion in the oil, add the lamb and baharat and sear for 5 minutes.
- Add the tomatoes, tomato paste, dried limes, salt and water; simmer covered for 60 minutes.
- Add the potatoes and cook 15 minutes, then the zucchini for another 10 minutes.
- Adjust the salt and serve the stew over rice.
How to make it lighter
- Chill the stew and lift off the solidified fat before reheating.
- Use lean lamb leg instead of fatty cuts and add more zucchini.
- Measure the rice: the stew itself is light, most calories come from a large rice portion.
History
Marag (also spelled maraq, from the Arabic word for broth) is a staple of home cooking across Saudi Arabia, Kuwait, the Emirates, Qatar, Bahrain and Oman, with each family adjusting the vegetables and spice mix.
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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 →