Mutazeez

1Preparation

1. Mix the flour and salt, add the water gradually and knead into a firm dough that doesn't stick to your hands.
2. Cover the dough and let it rest for 30 minutes.
3. Cut the vegetables into large pieces so they don't fall apart in the stew.
4. Chop the onions, crush the garlic and chop the tomatoes.
5. Divide the dough into walnut-sized balls and press each with your fingers into a disc about 6 cm wide and ½ cm thick.

2Cooking

1. Heat the oil in a large pot and fry the onions until golden.

   🔥 medium heat⏱ 8 min timer
2. Add the lamb and brown it on the outside.

   🔥 high heat⏱ 7 min timer
3. Add the garlic, green chili, baharat, turmeric, cumin and black pepper, and stir for 1 minute.

   🔥 medium heat⏱ 1 min timer
4. Add the tomatoes and tomato paste and cook until the tomatoes soften.

   🔥 medium heat⏱ 5 min timer
5. Pour in the water, add the dried limes and salt, cover and simmer until the lamb is tender.

   🔥 low heat⏱ 70 min timer
6. Add the potatoes and carrots and simmer.

   🔥 medium heat⏱ 8 min timer
7. Add the zucchini and eggplant, then drop the dough discs one by one into the boiling stew.

   🔥 medium heat⏱ 2 min timer
8. Cover and simmer until the dough is cooked through and soft inside and the vegetables are tender.

   🔥 low heat⏱ 20 min timer

3Serving

1. Spoon the dough discs into a large deep dish and arrange the lamb and vegetables on top.
2. Ladle over the broth to half-cover the dough and serve hot.

💡 Tips & common mistakes

• Common mistake: adding the discs to broth that isn't boiling — their edges dissolve and the stew turns pasty. Make sure it is at a boil.
• Don't stir hard once the dough is in; just shake the pot gently.
• To test, cut a disc in half: the centre should not be raw or sticky.

🔁 Substitutions

• Use half white and half whole-wheat flour for a lighter dough.