Aug 19, 2010


This Najdi recipe is amazingly good. The soft lamb with a pepper taste is perfect along side any meal or just alone with fresh bread. The traditional way of serving this old Saudi dish is on a round woven mat. The family sits around the mat on the floor eating with the right hand. Make sure to cube the meat into very small pieces.

1 kilogram lamb, cubed
1 onion, diced
1/4 cup flour
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1/4 cup sunflower oil
2 cups tomato juice
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon kholengan
1/2 teaspoon salt
1/4 cup fresh cilantro, chopped
1 cup water
2 garlic cloves, smashed

1. In a saute pan on medium heat add oil, onion and meat. Brown meat on all sides then add garlic, cilantro, peppers, salt, pepper, cumin, flour and galanqa. Cook for 5 minutes. Add tomato juice and allow to boil until evaporated hen add water cooking on low until meat is well done. Approximately 30 minutes.

Yields: 6 servings

2 fabulous comments:

  1. I've cooked this a few times now and me and my family love it! I cooked a big pot of it during ramadan for when i had all my family over for fatoor and served it with rice and they loved it. My only question is that your picture of moqalqal looks like there isn't much sauce/gravy whereas mine has a lot of sauce, which way is it meant to be? I'm just asking because i'd like to make it authentic, but to be honest it does turn out really nice anyway. Thank you for posting noor.

  2. Asalam Alaykum the traditional way is with hardly any sauce but do what you feel taste best sis :) This is the actual picture made by the Najdis where we were eating with the recipe they gave :)


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