Go Back

Murag (Iraqi Meat Stew)

Course: Main Course
Cuisine: Middle Eastern

Ingredients

  • Lamb – 1 kg the original recipe asked for boneless pieces but I used lamb with bones
  • Vegetable oil – 5-6 tbsp
  • Onion – 2 large finely chopped
  • Ripe red tomatoes – 2 large chopped
  • Sugar – 1/2 tsp
  • Black pepper – to season
  • Salt – to season
  • Baharat – 1.5 tbsp adjust to taste preferences
  • Green beans – 150 gm cut into half

To make Baharat (mixed spice blend):

  • Black peppercorns – ½ cup
  • Coriander seeds – ¼ cup
  • Cassia cinnamon bark – ¼ cup
  • Cloves – ¼ cup
  • Cumin seeds – 1/3 cup
  • Cardamom seeds – 2 tsp
  • Nutmeg – 1
  • Ground paprika – ½ cup

Instructions

  • To prepare the blend, combine all the whole spices and grind to a fine powder and then add the ground paprika. Store in an airtight container. Baharat spice blend is also available commercially and can easily be bought at any spice store or Middle Eastern supermarkets.
  • Clean the lamb pieces and keep aside. Heat 3-4 tbsp oil in a heavy bottomed pan and brown the meat pieces over high flame. Remove and keep aside.
  • Reduce heat, add remaining oil and add the chopped onions. Saute till translucent.
  • Add chopped tomatoes, sugar, baharat, salt, pepper and sauté for one more minute.
  • Add 2 cups water and bring to boil. Return the meat pieces back to the pan.
  • Cook covered under low heat for 1 hour.
  • After 1 hour check if the meat pieces are almost done and then add the green beans and cook till the vegetable is done, usually for another 10 minutes. Taste and season if necessary.
  • Serve with steamed white rice, Khoubiz (Middle Eastern bread), or any other flat bread.