Molokhiya with meat needs prepared broth and fully cooked meat before the greens are added. Preparation differs for fresh, frozen and dried molokhiya; this recipe uses ready-chopped molokhiya according to its pack instructions.
Ingredients for about 4 servings
- 750 gm lamb meat with bones.
- 400 gm chopped molokhiya, or an amount appropriate to the concentration of the product used.
- Onion, 4 garlic cloves, and a teaspoon of ground coriander.
- Two tablespoons of oil, salt and pepper.
- Water to cook the meat, and lemon for serving optionally.
Prepare the meat and broth
Cook the meat with onions, water and pepper over low heat until it is tender and fully cooked. Remove unwanted bones or serve the pieces separately according to your taste. Strain the broth from the large spices, then measure the appropriate amount of molokhiya.
Gradually add molokhiya
Start with about 3 cups of hot broth, add the molokhiya and follow its pack's cooking time. Stir gently and gradually add more broth if the consistency needs thinning. Avoid adding too much at once, as products vary in concentration and water content.
Garlic and coriander tempering
Sauté garlic in oil until fragrant and lightly coloured, add coriander and remove from the heat before it burns. Add this tempering to the pot and adjust salt. Return the cooked meat or serve it alongside rice and molokhiya.
To avoid inappropriate texture
Too much liquid at once, or changing products without adjusting quantities, can make the dish too thin. Add gradually and do not keep boiling molokhiya while waiting for previously uncooked meat. Serve soon after cooking and refrigerate leftovers promptly.
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