Margoog | FoodieAtlas

Ingredients

1 pound (450g) beef or lamb, cut into cubes
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil or ghee
2 large tomatoes, chopped
1/4 cup tomato paste
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 teaspoon salt (adjust to taste)
4 cups beef or chicken broth
2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Water (as needed to form dough)
2 cups mixed vegetables (such as carrots, potatoes, and zucchini), chopped

Instructions

Prepare the Meat

Heat the vegetable oil or ghee in a large pot over medium heat.

Add the chopped onions and cook until translucent.

Stir in the minced garlic and cook for another minute.

Add the meat cubes and cook until browned on all sides.

Stir in the chopped tomatoes, tomato paste, cumin, coriander, turmeric, cinnamon, black pepper, and salt. Cook for about 5 minutes until the tomatoes are softened and the spices are well incorporated.

Cook the Margoog

Pour in the beef or chicken broth and bring to a boil.

Reduce the heat to low, cover the pot, and simmer for about 1 hour, or until the meat is tender.

While the meat is cooking, prepare the dough. In a large bowl, combine the whole wheat flour, baking powder, and salt. Gradually add water, mixing until a smooth dough forms.

Roll out the dough on a floured surface and cut into small pieces or strips.

Add the chopped vegetables to the pot with the meat. Continue to cook for about 15 minutes.

Add the dough pieces to the pot. Stir gently and cook for an additional 15-20 minutes, or until the dough is cooked through and the vegetables are tender.

Serve

Adjust seasoning if needed.