Lamb Margoogat

1Preparation

1. Knead the flour with the salt, adding the water gradually, into a smooth soft dough.
2. Cover the dough and let it rest for 20 minutes.
3. Cut the potatoes, zucchini and carrot, chop the onions and crush the garlic.
4. Pierce each dried lime on two sides with a knife.

2Cooking

1. Heat the oil in a wide pot and fry the onions until soft and lightly golden.

   🔥 medium heat⏱ 8 min timer
2. Add the lamb and turn it until browned all over.

   🔥 high heat⏱ 6 min timer
3. Add the garlic, bzar, turmeric and dried limes and stir for a minute, then add the tomatoes and tomato paste and cook until thick.

   🔥 medium heat⏱ 6 min timer
4. Pour in the water, add salt, cover and simmer until the lamb is almost tender.

   🔥 low heat⏱ 45 min timer
5. Add the potatoes, carrot and zucchini and cook until the potatoes begin to soften.

   🔥 medium heat⏱ 10 min timer
6. Divide the dough into 6 balls, roll each paper-thin on a floured surface, and cut into large squares.

   ⏱ 5 min timer
7. Bring the broth to a lively boil and drop in the dough squares one by one, pressing them gently under the liquid.

   🔥 high heat⏱ 3 min timer
8. Cover and cook until the dough turns translucent and tender and the stew thickens.

   🔥 low heat⏱ 15 min timer

3Serving

1. Ladle the margoogat into a deep dish with the lamb and vegetables on top of the dough.
2. Sprinkle with coriander and serve hot with lime wedges.

💡 Tips & common mistakes

• Common mistake: adding the dough when there is too little broth or it is not boiling. The dough clumps and sticks; it must go into plenty of boiling liquid.
• The thinner you roll the dough, the faster it cooks and the silkier it becomes.
• Margoogat thickens as it stands; loosen it with a little hot water when reheating.

🔁 Substitutions

• Chicken pieces can replace the lamb; cut the simmering time to 30 minutes.