Moroheiya

Directions

1. Pour 1 tbsp of the olive oil into a saucepan and fry the onion. Add a pinch of salt then cover briefly on low heat to sweat the onion. Now remove the lid and fry the onion until it browns slightly.

   

2. Add the lamb, stir briefly then replace the lid and steam gently.

   

3. Separate the jute mallow leaves from the stalks.Finely chop the remainder of the stalks and the leaves. Remove the tough bottom third of the stalks and discard. (You may use a food processor for this.)

   

4. Meanwhile, add the remaining olive oil to a separate pan and fry the garlic on low heat to make the garlic oil.
5. Add the coriander and tomato paste to the lamb and season with salt and pepper, then add the jute mallow and 200 ml of water.

   

6. Wait until the mixture thickens slightly, then add the garlic oil, replace the lid and simmer on low heat for about 20 minutes. * Take care to avoid over-thickening the stew. It should reduce down without catching on the bottom of the pan. Add water if it seems too dry.
7. Once the stew has developed a rich brown color, add extra salt to taste then serve. To add another dimension to this delicious stew, top with some of your favorite summer vegetables fried in olive oil!