Margoog

Ingredients

• 350 g wholemeal flour
• 1/2 tsp salt for the dough
• 200 ml warm water
• 1 tbsp ghee for coating the dough
• 800 g bone-in lamb, cut into pieces
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, crushed
• 3 tomatoes, coarsely grated
• 2 tbsp tomato paste
• 2 dried limes, pierced twice each
• 1 tbsp baharat
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 4 green cardamom pods
• 1 cinnamon stick
• 2 tsp salt
• 1.8 litres boiling water
• 250 g pumpkin, cut into chunks
• 2 courgettes, thickly sliced
• 1 carrot, sliced
• 1 whole green chilli

Before you cook

• Mix the wholemeal flour with half a teaspoon of salt, then work in the warm water a little at a time until you have a firm dough.
• Knead the dough for 6 minutes, divide it into 6 balls, rub each one with ghee and rest them under a cloth for 1 hour.
• Chop the onion, crush the garlic and grate the tomatoes on the coarse side of a box grater.
• Pierce each dried lime twice with the tip of a knife.
• Cut the pumpkin, courgettes and carrot into chunks and slices.

Steps

1. Heat the oil in a wide heavy pot over medium-high heat.
2. Brown the lamb pieces on all sides for about 8 minutes, then push them to one side.
3. Add the chopped onion and cook for 6 minutes until softened and golden.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Add the grated tomatoes and tomato paste and cook for 5 minutes until the mixture darkens and thickens.
6. Sprinkle in the baharat, turmeric, cumin, cardamom pods, cinnamon stick and salt, and stir for 1 minute.
7. Drop in the dried limes and pour over the boiling water.
8. Cover and simmer over low heat for 50 minutes, until the lamb is nearly tender.
9. Add the carrot and pumpkin and cook for 10 minutes more.
10. Roll the first dough ball out on a floured surface as thinly as you possibly can, until it is almost see-through.
11. Lay the sheet flat over the bubbling stew, wait 20 seconds for it to set, then push it under the surface with a wooden spoon.
12. Repeat with the remaining dough balls, one at a time, pushing each sheet under before adding the next.
13. Tuck in the courgettes and the whole green chilli.
14. Cover the pot and simmer on the lowest heat for 30 minutes, stirring gently twice so the dough does not stick to the base.
15. Taste the broth and add salt if it needs it.
16. Ladle the margoog into deep bowls, making sure everyone gets meat, vegetables and folds of dough.