Leafy Molokhia with Lamb

Method13 steps

1. 1

   Step 1: Bring enough water to cover the lamb to a boil. Blanch ALL 700 g deboned lamb shanks for about 1 minute. Drain the actual blanched lamb and discard this water; the meat is not yet fully cooked. Keep it ready for browning in stage 7.

   Brief lamb blanch: 1 minute · 1 minUses 700 g deboned lamb shanks · Water to briefly blanch lamb; amount not specified; discard afterward

2. 2

   Step 2: Preheat the oven to 300°F. Wash ALL 250 g fresh whole molokhia leaves and dry thoroughly, discarding the washing water. Divide the actual cleaned leaves into two equal batches. This route uses fresh whole leaves.

   Uses 250 g fresh whole molokhia leaves; wash and dry thoroughly · Water for washing fresh molokhia leaves; amount not specified; discard afterward

3. 3

   Step 3: In a large Dutch oven or oven-safe pot over medium-high heat, sauté the FIRST HALF of the actual cleaned molokhia from stage 2 with ¼ cup of the molokhia oil (¼ cup). Stir constantly for about 2–3 minutes, until the leaves shrivel and turn dark green, without burning.

   First leaf batch: 2–3 minutes · 3 minUses First half of actual cleaned fresh molokhia leaves · ¼ cup vegetable oil for first leaf batch

4. 4

   Step 4: Transfer ALL the actual sautéed first leaf batch from stage 3 to a bowl. Start the SECOND HALF of the actual cleaned molokhia from stage 2 in the pot with the remaining ¼ cup molokhia oil; continue directly to stage 5 to add the garlic.

   Uses Complete actual sautéed first molokhia batch · Second half of actual cleaned fresh molokhia leaves · Remaining ¼ cup vegetable oil for second leaf batch

5. 5

   Step 5: Add ALL the 1 head garlic smashed to a paste to the actual second leaf batch and oil started in stage 4. Stir constantly as the leaves shrivel and turn dark green, using the first batch’s 2–3 minutes as a guide and avoiding burning. This is the garlic for the leaves; the topping uses a separate head in stage 10.

   Second leaf batch with garlic: 2–3 minute guide · 3 minUses Actual second molokhia batch and remaining oil in the pot · 1 head garlic, smashed to a paste, for the molokhia leaves

6. 6

   Step 6: Add ALL the actual garlic-sautéed second leaf batch from stage 5 to the bowl holding ALL the actual first batch from stage 3. Keep this complete combined cooked molokhia batch ready for stage 8.

   Uses Complete actual garlic-sautéed second molokhia batch · Complete actual sautéed first molokhia batch

7. 7

   Step 7: In the same pot over high heat, add ALL the actual blanched lamb from stage 1 and the separate 2 tablespoons vegetable oil for meat. Season with ALL 1 teaspoon seven-spice blend, 1 teaspoon of the measured salt (1 teaspoon) and ALL ½ teaspoon black pepper. Cook, stirring frequently, until browned; no fixed browning time is specified.

   Uses Complete actual drained briefly blanched lamb · 2 tablespoons vegetable oil for browning lamb · 1 teaspoon Arabic seven-spice blend · 1 teaspoon salt for lamb · 1/2 tsp black pepper

8. 8

   Step 8: Add ALL the actual combined cooked molokhia from stage 6 to ALL the actual browned lamb from stage 7. Add about 7 cups fresh braising water, enough to show through the leaves, and the remaining 1 teaspoon measured salt. Bring to a boil, cover and transfer the pot to the preheated 300°F oven.

   Uses Complete actual combined sautéed molokhia batch · Complete actual browned seasoned lamb and meat oil · About 7 cups fresh water for braising, enough to show through the leaves · Remaining 1 teaspoon salt for braising liquid

9. 9

   Step 9: Braise the covered pot from stage 8 at 300°F for about 2–2½ hours, until the leaves are silky and soft and the lamb is tender. Check the water level halfway through and add fresh water as needed so the pot does not dry out. Use the actual tenderness endpoint, not the countdown alone.

   Covered lamb and molokhia braise: 2–2½ hours · 150 minUses Complete actual covered lamb and molokhia braise · Additional fresh water if needed to prevent the braise drying out; amount not specified

10. 10

    Step 10: While the stew braises, prepare a SEPARATE topping batch. Set a fine-mesh strainer over a heatproof bowl. In a small saucepan over medium heat, cook the separate 1 head smashed garlic in 1 cup vegetable oil, stirring frequently until the garlic turns golden yellow. Immediately strain, keeping the fried garlic and infused oil as TWO separate outputs. Stir ALL 2 tablespoons pepper paste into the actual strained oil. Stage 11 uses 4 tablespoons of this finished pepper-garlic oil; stage 12 uses a portion of the fried garlic. The finished yields and fried-garlic serving amount are unspecified. Refrigerate any unused topping promptly at 4°C or colder and use within 4 days, or freeze it.

    Uses 1 separate head garlic, smashed, for the pepper-garlic topping batch · 1 cup vegetable oil for the separate pepper-garlic topping batch · 2 tablespoons Aleppo or Turkish pepper paste for the separate topping batch

11. 11

    Step 11: When ALL the actual stew from stage 9 is fully tender, remove it from the oven and stir in ALL 2 cups chopped cilantro and a measured 4 tablespoons of the actual finished pepper-garlic oil from stage 10. Reserve the remaining topping oil. Choose ONE finish: return the pot to the 300°F oven for another 10 minutes, OR, if the stew is too watery, boil it on the stove until reduced to your desired consistency. Do not do both finishes.

    Oven finish ONLY: 10 minutes · 10 minUses Complete actual tender lamb and molokhia stew · 2 cups chopped fresh cilantro · 4 tablespoons actual finished pepper-garlic oil; remaining oil reserved

12. 12

    Step 12: Stir a portion of the actual fried garlic reserved separately in stage 10 into ALL the actual finished stew from stage 11; the source gives no fried-garlic serving amount, so reserve any unused garlic. Taste the cooked stew and adjust with optional extra salt. Serve with the ready cooked plain rice and wedges from BOTH quartered lemons (2).

    Uses Complete actual finished cilantro and pepper-garlic molokhia stew · Fried garlic to finish; portion unspecified; unused garlic reserved · Additional salt to adjust the finished stew; amount not specified · Ready cooked plain rice for serving; amount not specified · 2 lemons, each quartered, for serving

13. 13

    Step 13: For optional make-ahead service, refrigerate the actual finished stew promptly in shallow covered containers, within 2 hours, at 4°C or colder, for up to 3 days. Reheat gently on the stove until hot throughout, checking it reaches 74°C (165°F), before serving. Keep any unused garlic topping separately under the storage directions in stage 10.

    Uses Actual completed molokhia stew and serving accompaniments