Mulahwajah means “hasty.” The book says that this recipe was often prepared for Harun al-Rashid. Galangal is sold in Arabia as ‘irq al-hail or khulanjan, and in Southeast Asian markets under such names as kha and laos. Dried ginger could be substituted. Use the rue sparingly—it’s very bitter.
- 2 tablespoons oil
- 1 onion
- 2 leeks
- rue, preferably fresh
- cilantro (green coriander, kuzbarah)
- ½ pound lamb, chopped or ground
- 2 teaspoons ground coriander seed
- ½ teaspoon cinnamon
- 1 teaspoon ground caraway
- 1 teaspoon ground pepper
- 1 teaspoon ground galangal
- 4 teaspoons vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- Heat oil in pan.
- Add onion, leeks, pinch of rue and 2 to 3 sprigs cilantro and fry until soft.
- Add meat and fry until brown.
- Add coriander, caraway, pepper, galangal, vinegar and soy sauce.
- Cook until done.
- Stir in honey and garnish with several more sprigs cilantro.
- Serve with flatbread.