A classic of Saudi Bedouin cooking, marqouqa simmers lamb chunks in a spiced stew thickened with torn pieces of thin flatbread. A pressure cooker makes it easy to bring this dish to a home kitchen.
Heat the olive oil in the pressure cooker and sear the lamb chunks on all sides.
Add the onion and garlic and sauté for a few minutes, then stir in the grated tomato, cumin, cinnamon and chilli flakes.
Add the salt and water, seal the lid, and once it comes up to pressure cook on low for 25 minutes.
Once the pressure has released, open the lid, stir in the torn flatbread pieces and simmer for another 5 minutes. Serve hot.
Add the flatbread pieces just before the stew finishes cooking; adding them too early makes them dissolve completely. Allergens: contains wheat (gluten).
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