You will need:
2 kg of lamb shoulder cuts
250 gram dried Mallow Leaves
2 Garlic knobs
50 gram finely chopped flat leaf Parsley
50 gram finely chopped Coriander
2 tbsp ground Coriander seeds
- Soak the mallow leaves in luke warm water for at least three hours. Molokheya (arabic for Mallow Leaves) is prepared differently depending on where you are in the MENA region. This recipe calls for the Levantine method of cooking which presents the Mallow leaves in a less viscous fashion and a tad bit drier than the Egyptian way of making Mallow Leaf stew (Recipe is well under way).
- Peel all the garlic cloves and finely chop them, once you have chopped the garlic, mix them well with the chopped Coriander and Parsley.
- Brown your lamb shoulder cuts, set aside, lower the heat, and return the lamb shoulder cuts to the pot.
- As the lamb is hissing and sputtering and putting up a good fight, appease it by adding the garlic and herb mixture. Mix well until you start smelling the herbs and garlic.
- As the garlic and herbs are being infused into the lamb, sprinkle the ground Coriander seeds and mix well. Season with Salt and Pepper.
- Add three cups and a half of water, lower the heat, and leave to putter and simmer.
- Meanwhile, check on the mallow leaves. At this point, they should have been soaking for three hours, and turned their water a slight brown. Strain the Mallow Leaves, and gently squeeze any left over water from the leaves.
- Once the water in the pot of lamb has reduced, taste it. Check the seasoning. Does it need more salt? is it bland? check the meat, is it tender or does it need a little bit more time, more love? once you are satisfied with the taste and texture of the stew- add the mallow leaves and mix well. Let simmer for another 15 minutes.
- Traditionally, Mallow Stew is eaten with middle eastern flat bread (there are a gazillion types of bread across the middle east, recipes will come soon), on its own, or with vermicelli rice.