Gluten freeMugalgal
Quick-fried lamb with vegetables
Mugalgal (مقلقل): Yemeni quick-fried lamb cubes with onion, tomato, peppers and cumin
Mugalgal is the fast, sizzling lamb dish of Yemeni kitchens, from Taiz to the restaurants of Sana'a, often cooked for breakfast or as part of a feast spread, and it travelled with Yemeni cooks to cafés across the Gulf. Small cubes of lamb are seared in a hot pan with onion, then tossed with tomato, peppers and cumin until just tender and coated in a little thick sauce. It tastes meaty and bright and is scooped up with hot flatbread. The mistake is crowding the pan so the meat boils grey instead of browning. Chef's tip: use tender lamb leg or neck fillet and keep the pieces small, about 1.5 cm, so they cook through in minutes and stay juicy.
- Prep
- 10 min
- Cook
- 20 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 380 kcal
Ingredients
- 1 ⅓ lb boneless lamb leg or neck filletin 1.5 cm cubes
- 3 tbsp vegetable oil
- 2 onionssliced
- 4 garlic clovescrushed
- 1 green pepperdiced
- 1 green chillichopped
- 3 tomatoeschopped
- 1 ½ tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp ground black pepper
- 1 tsp salt
- 1 handful fresh coriander (optional)chopped
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Method
0/6 doneStep 1: Heat 3 tbsp vegetable oil in a large frying pan or wok over a high heat until shimmering.
Step 2: Add 1 ⅓ lb boneless lamb leg or neck fillet in a single layer, in two batches if needed, and sear without stirring for 2 minutes, then toss until browned all over.
5 minStep 3: Add 2 onions and 4 garlic cloves and fry until the onion softens and colours.
4 minStep 4: Stir in 1 ½ tsp ground cumin, ½ tsp ground turmeric, ½ tsp ground black pepper and 1 tsp salt, then add 1 green pepper, 1 green chilli and 3 tomatoes.
1 minStep 5: Cook, stirring, until the tomato has collapsed into a thick sauce and the lamb is tender, with no pink juices when a piece is cut, or at least 145°F if you like it medium.
8 minStep 6: Scatter with 1 handful fresh coriander and serve with flatbread.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 32 g
- Carbs
- 10 g
- Fat
- 24 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mugalgal take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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