Entree: Saudi Arabia – Najd – مطازيز ➤ Maṭāzīz (Najdi stew of spiced lamb cooked with hand-torn flatbread dumplings)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Additional 20 min

Total 1 hr 50 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 1/2 tsp (3 g) salt for dough
- 3/4 cup (180 ml) warm water for dough, plus more as needed
- 1 tbsp (15 ml) olive oil for dough
- 2 tbsp (30 ml) vegetable oil for cooking
- 1 lb (454 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 1 large onion, chopped, approx. 10 oz (280 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 medium tomatoes, chopped, approx. 12 oz (340 g)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground black pepper
- 1 1/2 tsp (8 g) salt, or to taste
- 4 cups (960 ml) water or light lamb broth
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- Lemon wedges for serving

Instructions

1. Make the dough by mixing the flour and 1/2 tsp salt in a bowl. Gradually add 3/4 cup (180 ml) warm water and 1 tbsp (15 ml) olive oil until a soft, non-sticky dough forms. Knead briefly, cover, and rest 20 minutes.
2. On a lightly floured surface, roll the dough very thin (about 1/16 inch / 1.5 mm). Using your hands or a knife, tear or cut the dough into small diamond or square pieces about 1 inch (2.5 cm) across; set the pieces aside on a floured tray.
3. Heat 2 tbsp (30 ml) vegetable oil in a large pot over medium-high heat. Add the lamb pieces and brown on all sides, about 6–8 minutes. Remove browned lamb and set aside.
4. In the same pot, add the chopped onion and cook until softened and translucent, about 6 minutes. Add the garlic and cook 1 minute.
5. Stir in the chopped tomatoes, tomato paste, cumin, coriander, turmeric, black pepper, and remaining salt. Cook 2–3 minutes to combine and bloom the spices.
6. Return the browned lamb to the pot, add 4 cups (960 ml) water or broth, bring to a boil, then reduce heat to a gentle simmer. Cover and cook until the lamb is nearly tender, about 40–50 minutes.
7. Once the lamb is nearly soft, add the hand-torn dough pieces in batches, stirring gently to distribute them evenly. Simmer uncovered, stirring occasionally, until the dough pieces are cooked through and the broth thickens slightly, about 10–15 minutes.
8. Adjust seasoning, sprinkle with chopped cilantro or parsley, and serve hot with lemon wedges for squeezing over each portion.