I realized the term marag has different connotations between the Iraqi and the Arabian Gulf. You see, a marag to the Iraqi is a hearty stew. The consistency of the liquid is just bearely thinner than a soup, and usually has a vegetable and some meat or chicken. To other Arabs of the Gulf, a marag is a broth, which is essentially meat-flavored water used as a base for stews or soups. Now for the Yemeni, marag is a dish in its own right. It takes features from both of the above. It is the broth of lamb, spiced, and served together with the lamb meat and some fresh lemon on the side. Adapted form here.
450g lamb shanks
1 onion, chopped
1 green chili, optional
3 cloves of garlic, minced
1/4 tsp. cumin
1/4 tsp. coriander
1/4 tsp ground black pepper
pinch each of cinnamon, cloves, and turmeric
1 1/2 tsp. of salt, more or less to taste
several cardamom pods
1 Tbsp. oil
1-2 Tbsp. white flour
4-6 cups water
fresh lemon, to serve
Saute the onions, and garlic in a tablespoon or two of hot oil in a large saucepan on medium heat. If you want the dish to be spicy, then cut up the chili and add them to the onion.
Add in the meat and spices/salt to the onion and sear until browned on all sides, 5-10 minutes. Add a couple spoonfuls of water slowly to the flour and stir it, making a paste. This is so the flour doesn’t get lumpy.
Add enough water to cover the meat, about 4-6 cups, add the flour paste, cover and cook on medium-high heat for an hour to an hour and a half, until the meat is tender. You could also save time and use a pressure cooker.
To serve, remove the shanks and place in the serving bowl. Sieve the broth over the meat and discard any solids. Serve alongside steamed rice or freshly baked bread, with lemon wedges to squeeze into the broth.