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The foundation of any great recipe lies in its ingredients, and Megalgel al Lahm is no exception. Each component plays a vital role in building the dish's distinctive flavor profile. Let’s break down the key ingredients that make this dish come alive.
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Megalgel al lahm

Discover the joy of cooking Megalgel al Lahm, a traditional Middle Eastern dish that beautifully combines succulent lamb, aromatic spices, and sweet dried fruits. This flavorful recipe not only satisfies the palate but also embodies rich cultural heritage and brings people together. Explore the essential ingredients, cooking techniques, and serving suggestions that make this dish a true gourmet experience. Embrace a culinary journey filled with history and heart! #MiddleEasternCuisine #MegalgelAlLahm #CookingJourney #GourmetRecipe #CulinaryTradition

Ingredients

1 kg lamb, cut into chunks

2 medium onions, finely chopped

4 cloves garlic, minced

2 large tomatoes, diced

2 tablespoons tomato paste

1 tablespoon harissa paste (or to taste)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon ground cinnamon

500 ml beef or lamb broth

200 g chickpeas, soaked overnight and drained

100 g dried apricots, chopped

Salt and pepper to taste

3 tablespoons olive oil

Fresh coriander or parsley, for garnish

Lemon wedges, for serving

Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

    Brown the Meat: Add the lamb chunks to the pot, searing each side until browned, about 8-10 minutes total. This step enhances the flavor of the dish.

      Spice it Up: Mix in the ground cumin, coriander, paprika, and cinnamon. Stir well for another 2 minutes to ensure the spices are aromatic.

        Add Tomatoes: Pour in the diced tomatoes and tomato paste, followed by the harissa paste. Stir until the mixture is well combined. Let it simmer for about 5 minutes.

          Add Liquids and Cook: Pour in the broth. Bring the mixture to a boil, then reduce the heat to low. Add chickpeas and chopped dried apricots, and season with salt and pepper. Cover and let it simmer for about 1.5 to 2 hours, or until the lamb is tender.

            Final Touches: During the last 15 minutes of cooking, taste and adjust seasoning if necessary. If the sauce is too thick, add a splash of water or broth.

              Serve: Once done, remove from heat and let sit for a few minutes. Serve hot, garnished with fresh coriander or parsley, alongside lemon wedges for an extra zing. Great with couscous or flatbread.

                Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 4-6