Wasfetna

Lahm muqalqal

Small pieces of lamb tossed over high heat with onion, peppers and tomato, served straight from the pan.

Lahm muqalqal
Cooking time
40 min
Hands-on time
26 min
Difficulty
Medium
Cuisine
Gulf
Calories
660
Contains
Dairy

Muqalqal is a fast dish over strong heat, and a lukewarm pan stews the meat instead of browning it. So the ghee is heated until it just smokes, the meat is tossed until it releases its water and then dries, and the sauce ends up short and glossy, coating each piece.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For the mqalqal

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Wide frying pan — High heat with the ghee almost smoking — crowding steams the meat instead of searing it.

Method

  1. Heat the ghee in a wide pan over high heat until it starts to smoke slightly.

    3 min
    You’ll know it’s ready when

    A drop of water evaporates as soon as it touches the pan.

    Tip: Mqalqal is cooked fast over high heat — a lukewarm pan stews the meat.

  2. Add the meat all at once and stir quickly until it changes color, releases its juices, and then dries.

    8 min
    You’ll know it’s ready when

    The meat has taken on color and the water has cooked off.

  3. Add the garlic and onion and stir for two minutes, then add the bell pepper, spices and turmeric.

    5 min
    You’ll know it’s ready when

    The vegetables are glossy and still firm.

  4. Add the tomatoes and salt, and stir over high heat until the tomatoes melt and coat the meat.

    8 min
    You’ll know it’s ready when

    The sauce is reduced and glossy; it coats the pieces rather than drowning them.

  5. Taste and adjust the salt, and serve immediately with bread or rice.

    2 min
    You’ll know it’s ready when

    Serve hot straight from the pan.

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