https://racetaste.wordpress.com/2018/03/16/qatar-recipe-margoog
| Ingredients · 2 cloves crushed garlic · 1 teaspoon chopped ginger · 1 diced onion · 1 chopped Courgette · 150g green beans · 1 chopped carrot · 400g cubed lamb · 1 litre Stock · 3 tablespoons tomato puree · 1 tablespoon butter · 50 grams flour · 3 tablespoons water · 1 teaspoon curry powder · 1 teaspoon cardamom pepper · Salt · Olive oil |
| Instructions 1) Cook the garlic, ginger and onion in olive oil until soft. Mix in the curry powder, cardamom, pepper and salt. Add the lamb and tomato paste and cook for 5 minutes. 2) Add the stock, courgette, beans and carrot and simmer for 10 minutes. 3) Mix the flour, water and 1/4 teaspoon salt in a bowl to form a dough. Roll the dough very thin and cut small rounds with a glass. 4) Bring the stew to a boil and drop the dough rounds into the stew. Cook on low heat for 10 minutes, do not stir. 5) Carefully stir and cook for another 10 minutes. 6) Serve with a salad of your choice |
Grand Prix Plates: A Culinary Tour of F1 Nations 
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