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.
Recipe by: Goody Kitchen
Wash the meat well and then dry it from water.
In a wide dish, place the meat, then sprinkle flour and spread it over the meat.
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.
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.
Drain the mushrooms from water, and then flip it into a pan over the heat until the water dries out completely.
Add the mushrooms to the meat mixture and let it boil for 5 minutes.
Garnish the mugalgal with green coriander leaves, and serve it with mashed potatoes on the side."
Khaliji, "main dish", Meat, Mugalgalو