Marag Laham (Kuwaiti Lamb Stew)
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A rich tomato-based lamb stew infused with garlic, bell peppers, potatoes, fresh herbs, and a blend of traditional Kuwaiti spices. Best enjoyed with fragrant Kuwaiti style rice.
Marag Laham (Kuwaiti Lamb Stew)
Rated 3.0 stars by 2 users
Category
Stew
Cuisine
Kuwaiti
Author:
Dalal AlJaser
Servings
4-6
Prep Time
20 minutes
Cook Time
2 hours
Calories
120
Marag Laham is one of the most beloved and essential stews in Kuwaiti cuisine — a dish that speaks of home, warmth, and tradition. It’s the kind of food that appears at both everyday lunches and large family gatherings, often accompanied by rice and plenty of side dishes. Every household has its own twist on the recipe, passed down from mothers and grandmothers. The word "marag" simply means stew, and "laham" means meat — usually lamb, though beef is sometimes used.
This dish is defined by its slow simmered base of onions, garlic, tomatoes, and loomi (dried lime) flavors, layered with herbs and a unique spice blend. The addition of Kuwaiti Daqoos adds both body and tang. It’s not just a stew — it’s part of Kuwait’s food identity, and a staple in many homes, especially during winter or Ramadan. The aroma is unmistakable: comforting, bold, and deeply nostalgic.
Ingredients
Main Ingredients:
- 1 kg bone-in lamb or beef (shoulder or shank)
- 3 onions, finely chopped
-
1 tsp mashed garlic - About 3-4 garlic cloves
- 2 potatoes, peeled and cut into chunks
- 1 green bell pepper, chopped
- 1 green chili pepper, chopped
- 1 bunch fresh coriander, dill, and parsley, chopped
-
2 cups Kuwaiti Daqoos - tomato garlic sauce (recipe available in my cookbook From My Childhood Kitchen)
- 1 tbsp tomato paste
- Salt to taste
Spice Mix:
-
½ tbsp Kuwaiti Spice Mix (recipe available in my cookbook From My Childhood Kitchen)
- ½ tbsp curry powder
- ½ tsp cumin
- ½ tsp turmeric
- ¾ tsp chili powder
Directions
In a large pot, brown the meat in a mix of oil and ghee until caramelized.
Add the chopped onions and sauté until softened, then stir in the mashed garlic and spice mix.
Mix in the fresh herbs and tomato paste.
Add the Daqoos and the potatoes, stirring to combine.
Pour in enough boiling water to cover the meat and vegetables.
Simmer on medium to low heat for 1 hour.
Season with salt and pepper to taste. Continue simmering on low heat for another 30 minutes to deepen the flavor.
Serve hot, topped with more fresh herbs and a side of Mashkool Rice — the Kuwaiti way of preparing fluffy basmati rice.
Recipe Note
- For a spicier stew, increase the green chili or chili powder.
- Daqoos is a traditional Kuwaiti tomato-garlic sauce, which you can find the recipe for in my cookbook From My Childhood Kitchen. You can also use store-bought or homemade regular tomato sauce or even pureed fresh tomatoes.
- To customize and make this recipe your own, you can switch up the Vegetables and use Zucchini, Eggplants and Carrots along with the Potatoes and Bell Peppers.
- Chef Tip: This dish tastes even better the next day as the flavors meld.
2 comments
I already try my best and yes i did, thank you 🙏🏻.
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Menu. I appreciated to much.