Mukbaza | FoodieAtlas

Ingredients

1 lb (450 g) lamb or beef, cut into cubes
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 large tomatoes, chopped
1 cup green beans, trimmed and cut into pieces
2 medium potatoes, peeled and diced
1 cup chickpeas (canned or cooked)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1 teaspoon salt (or to taste)
2 cups beef or chicken broth
1 bay leaf
1/4 cup fresh cilantro or parsley, chopped (optional)

Instructions

Saut√© Meat

Heat the vegetable oil in a large pot over medium-high heat. Add the lamb or beef cubes and brown them on all sides. Remove the meat and set it aside.

Cook Onions and Garlic

In the same pot, add the chopped onions and garlic. Cook until the onions are soft and translucent.

Add Tomatoes and Spices

Stir in the chopped tomatoes, ground cumin, ground coriander, paprika, turmeric, black pepper, and salt. Cook for about 5 minutes, until the tomatoes start to break down.

Add Broth and Meat

Return the browned meat to the pot. Pour in the beef or chicken broth and add the bay leaf. Bring the mixture to a boil.

Simmer Soup

Reduce the heat to low, cover, and let it simmer for about 45 minutes, or until the meat is tender.

Add Vegetables

Add the diced potatoes, green beans, and chickpeas. Continue to simmer for another 20-30 minutes, until the vegetables are tender.

Garnish and Serve

Remove the bay leaf. Garnish with fresh cilantro or parsley, if desired. Serve hot with bread or rice.