Entree: Saudi Arabia – Asir & Southern Saudi – مرق ➤ marāq (Light spiced lamb broth stew typically served with rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Total 2 hrs

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1–2 in (2–5 cm) pieces
- 8 cups (1.9 L) water
- 2 tbsp (30 ml) ghee or vegetable oil
- 2 large onions, sliced
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 medium potatoes, peeled and cut into chunks
- 2 medium carrots, cut into chunks
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick (about 2 in / 5 cm)
- 4 whole cloves
- 1 bay leaf
- 2 tsp (10 g) salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 1/2 cup (15 g) fresh cilantro leaves, chopped (for garnish)
- 2 tbsp (30 ml) lemon juice (optional, to finish)
- 2 cups (400 g) long-grain rice, cooked, to serve

Instructions

1. In a large pot, heat ghee or oil over medium-high heat. Add lamb pieces and brown on all sides, about 6–8 minutes.
2. Add sliced onions and cook until softened and beginning to color, about 5 minutes. Stir in minced garlic and cook 1 minute until fragrant.
3. Add chopped tomatoes, potatoes, carrots, cumin, coriander, turmeric, cardamom, cinnamon stick, cloves, bay leaf, salt, and black pepper. Stir to combine.
4. Pour in 8 cups (1.9 L) water, bring to a boil, then reduce heat to a gentle simmer. Skim any foam from the surface.
5. Partially cover and simmer until lamb is very tender and vegetables are cooked through, about 1.5–2 hours. Taste and adjust salt and pepper.
6. Remove cinnamon stick, bay leaf, and large spice pods. If desired, briefly spoon some broth over the cooked rice to moisten, or serve broth alongside rice so diners can ladle it over.
7. Stir in lemon juice if using. Garnish with chopped cilantro and serve hot with plain cooked rice.