mugalgal
One of the very first places I visited when I moved to Toronto was Kensington Market. My partner had been living here for almost a year, before I joined him in November. He was trying so hard to make me love the city, and not to focus so much on how cold it gets during the winter time. Needless to say, he succeeded! To this day, Kensington market is my go-to place when I need almost anything, and that includes meat.
I chose lamb meat for as my topic this week because it is the one of the most commonly used red meats in my cultures' cuisine, so naturally I had a lot of recipes that have lamb meat as the main ingredient. Lamb is the meat of a sheep that is one year of old or younger, this makes the meat less fatty, more tender than a mutton, and lighter in color. This also affects the meat's flavor. While mutton has a strong flavor and is enjoyed primary in middle eastern cuisines, lamb on the other hand, duo to its young age, has more of a milder flavor, and is not as popular in North America. The dish I wanted to make asked for fatty lamb chops, and requires a long cooking time. So I went for the shoulder. It's fatty, so moistness is granted, and also not too tender that it won't fall apart while cooking.
The meat was not as cheap as I hoped, it was 17.99$ per pound. To justify the price for myself, I thought I'm cooking in a way that is going to make it the star of the dish! Should I make tajin? or go for Mugalgal? A Saudi classic dear to my heart. Both require a lengthy cooking method, which is perfect for this cut. I decided to follow my heart and go for the latter.
To make Mugalgal for two very hungry people you will need the following:
I chose lamb meat for as my topic this week because it is the one of the most commonly used red meats in my cultures' cuisine, so naturally I had a lot of recipes that have lamb meat as the main ingredient. Lamb is the meat of a sheep that is one year of old or younger, this makes the meat less fatty, more tender than a mutton, and lighter in color. This also affects the meat's flavor. While mutton has a strong flavor and is enjoyed primary in middle eastern cuisines, lamb on the other hand, duo to its young age, has more of a milder flavor, and is not as popular in North America. The dish I wanted to make asked for fatty lamb chops, and requires a long cooking time. So I went for the shoulder. It's fatty, so moistness is granted, and also not too tender that it won't fall apart while cooking.
Ingredients:
| ||
1
|
Lamb shoulder chops
|
1 1/2 lb
|
2
|
Lamb fat
|
1 tbs
|
3
|
Onions
|
1 medium
|
4
|
Tomatoes
|
1 medium
|
5
|
Bell pepper
|
1 medium
|
6
|
Black pepper
|
1/2 tbs
|
7
|
Ground Cumin
|
1 tbs
|
8
|
Salt
|
To taste
|
Recipe Preparation:
1- Place pot on high heat, add lamb fat and leave to melt.
2- When the fat has melted, add the meat and mix until it release's all its water.
3- Reduce heat to medium, and leave the meat to cook in its own liquids until all the water evaporates.
4- In the mean time, cut onion and tomato roughly and batonnet bell pepper.
5- When the water completely evaporates bring heat to high, and cook the meat in the fat until it browns.
6- Then add in the onion along with the salt, black pepper and cumin. Cook until onion is translucent.
7- Add the bell pepper, and mix for 2 min before adding the tomatoes.
8- When you add the tomatoes keep mixing until the water form the vegetables completely evaporates. Serve!
I served mine with homemade paratha, but you can just have it with any kind of flatbread you like.
1- Place pot on high heat, add lamb fat and leave to melt.
2- When the fat has melted, add the meat and mix until it release's all its water.
3- Reduce heat to medium, and leave the meat to cook in its own liquids until all the water evaporates.
4- In the mean time, cut onion and tomato roughly and batonnet bell pepper.
5- When the water completely evaporates bring heat to high, and cook the meat in the fat until it browns.
6- Then add in the onion along with the salt, black pepper and cumin. Cook until onion is translucent.
7- Add the bell pepper, and mix for 2 min before adding the tomatoes.
8- When you add the tomatoes keep mixing until the water form the vegetables completely evaporates. Serve!
I served mine with homemade paratha, but you can just have it with any kind of flatbread you like.
Comments
Post a Comment