Margoog

Method

1. 1 Sauté the onions, then fry the lamb chunks for 10 minutes until browned on the outside.
2. 2 Sprinkle with baharat sauce and stir for 90 seconds, then add chopped tomatoes and tomato sauce.
3. 3 Add water and simmer for 60 minutes until the meat is tender.
4. 4 Add the pumpkin and zucchini cubes and cook for 20 minutes.
5. 5 Tear the thin bread into large pieces and drop them into the pot during the last 12 minutes.
6. 6 The rice cakes that are added last will still retain their shape; if added too early, they will melt into a thick porridge.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 3: pressure cook for 22 minutes, then release the pressure naturally; add vegetables and bread when you open the lid.