Meat Mugalgal with Mushroom Sauce

Our new take on this favourite Saudi dish features the traditional juicy lamb, aromatic spices and piquant tomato sauce but we’ve mixed things up a bit by adding mushrooms and suggesting that you accompany it with creamy, buttery mashed potatoes. The result? A meat mugalgal with mushroom sauce recipe that’s ideal for a modern Eid feast.

avatar Goody Kitchen

Recipe by: Goody Kitchen

  • 4 Persons
  • 1:10 Hours
  • Easy Recipe

Serving Size

  • Season to Taste

  • 1

    Wash the meat well and then dry it from water.

  • 2

    In a wide dish, place the meat, then sprinkle flour and spread it over the meat.

  • 3

    In a pot over the heat, heat a spoon of the oil, then stir the meat quickly until its color changes; afterwards, add the remaining oil and the butter. Add the minced onion and continue stirring; then add the tomatoes can, garlic, spices, ketchup, chicken stock, vinegar, and green coriander, and continue stirring.

  • 4

    Cover the pot and leave it to simmer. Make sure to check it from time to time until a little stock remains. Add the salt and a cup of water, and then cover the pot and let it simmer until the meat is cooked.

  • 5

    Drain the mushrooms from water, and then flip it into a pan over the heat until the water dries out completely.

  • 6

    Add the mushrooms to the meat mixture and let it boil for 5 minutes.

  • 7

    Garnish the mugalgal with green coriander leaves, and serve it with mashed potatoes on the side."