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Marag Laham

★ ★ ★ ★ ★ (0)
15 min
Prep
1 hr
Cook
6
Servings

Ingredients

  • 600 g (1.3 lb) lamb or beef, cubed
  • 2 potatoes, peeled and cubed
  • 2 carrots, sliced
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 cloves garlic, minced
  • 2 tbsp Kuwaiti bezar spice blend
  • 1 tbsp tomato paste
  • 2 tbsp vegetable oil
  • 6 cups (1.5 l) water or stock
  • Salt to taste
  • 2 tbsp chopped fresh coriander, for garnish

Method

  1. Heat the oil in a large pot and brown the meat on all sides.
  2. Add the onion and garlic and cook until softened.
  3. Stir in the bezar spice and tomato paste, then add the tomatoes and water.
  4. Bring to a boil, then reduce heat and simmer, covered, for 40 minutes until the meat is nearly tender.
  5. Add the potatoes and carrots and continue simmering for 15-20 minutes until the vegetables and meat are fully tender.
  6. Season with salt, garnish with fresh coriander, and serve hot, plain or ladled over steamed rice.

Introduction: Marag is a warming Kuwaiti meat and vegetable soup, seasoned with the traditional bezar spice blend and often served ladled over rice or alongside bread.

Cultural Background: Marag is a warming Kuwaiti meat and vegetable soup, seasoned with the traditional bezar spice blend and often served ladled over rice or alongside bread. It is a household staple, especially popular during cooler evenings and as a nourishing family meal.

Tips: Skim any foam from the surface after the initial boil for a clearer broth. The soup thickens as it sits; thin with a little hot water when reheating.

Variations: Chicken can replace red meat for a lighter version, with a reduced simmering time. Add a handful of green beans or courgette for extra vegetables.

Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until piping hot.

FAQs:

Q: What can I substitute for bezar spice?

A: A mix of ground coriander, turmeric, cumin and a pinch of chili approximates the flavour.

Q: Is marag served alone or with rice?

A: Both are common; it is often poured over plain white rice for a full meal.

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