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Muqalab
Tripe and offal stew
Muqalab (مقلب): Omani lamb tripe and offal stew with garlic and spice
Muqalab is the dish Omani families make with the tripe and offal of the Eid lamb, cooked in the first days of the festival in homes across the Sharqiyah and the interior while the shuwa is still in its pit. The tripe is simmered until soft, then fried with liver, heart and kidney, onion, garlic and a warm mix of cumin, cardamom and black pepper, giving a rich, savoury stew with lots of texture. It is eaten with Omani bread or rice. The most common mistake is rushing the tripe, which then stays chewy however long you fry it. Chef's tip: buy tripe already cleaned and blanched from a halal butcher, then rinse it well yourself; it saves an hour and a lot of smell.
- Total time
- 150 min
- Difficulty
- hard
- Serves
- 5
Ingredients
- 1 ⅓ lb cleaned lamb tripefrom a halal butcher
- 9 oz lamb liverin 2 cm pieces
- 7 oz lamb hearttrimmed, in 2 cm pieces
- 2 lamb kidneyscored and sliced
- 1 limejuiced
- 3 tbsp vegetable oil
- 2 onionschopped
- 8 garlic clovescrushed
- 1 tbsp fresh gingergrated
- 2 tomatoeschopped
- 1 ½ tsp ground cumin
- ½ tsp ground cardamom
- 1 tsp ground black pepper
- ½ tsp ground turmeric
- 1 tsp red chilli powder
- 2 tsp salt
- 6 ¼ cups water
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Method
0/7 doneStep 1: Rinse 1 ⅓ lb cleaned lamb tripe several times in cold water, rub with 1 lime and rinse again. Cut into 3 cm pieces.
Step 2: Simmer the tripe in 6 ¼ cups water with 1 tsp salt until it is soft enough to cut easily with a spoon. Drain, keeping 300 ml of the liquid.
90 minStep 3: Heat 3 tbsp vegetable oil in a wide pan and fry 2 onions until golden. Add 8 garlic cloves and 1 tbsp fresh ginger and cook for 2 minutes.
12 minStep 4: Add 7 oz lamb heart and 2 lamb kidneys and fry over a medium-high heat for 5 minutes, then add 9 oz lamb liver and fry until browned.
8 minStep 5: Stir in 1 ½ tsp ground cumin, ½ tsp ground cardamom, 1 tsp ground black pepper, ½ tsp ground turmeric, 1 tsp red chilli powder, 2 tomatoes and the rest of 1 tsp salt and cook until the tomato softens.
5 minStep 6: Add the tripe and the reserved liquid and simmer until thick and glossy and the offal is cooked through, with no pink left when you cut a piece of liver or heart.
15 minStep 7: Serve hot with bread or rice.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 38 g
- Carbs
- 8 g
- Fat
- 16 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does muqalab take?
- About 150 minutes in total: 30 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 5 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 lime?
- Lemon, same amount.
- What can I use instead of onions?
- 2 shallots per onion.
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