Entree: Djibouti – Northern Culinary Region – Fah-fah (Hearty spiced Horn of Africa meat and vegetable stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 55 min

Ingredients

- 1 1/2 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 1 oz / 30 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 1/2 tsp (3 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) cayenne pepper, or to taste
- 1 tbsp (15 g) berbere or a horn-of-africa spice blend if available
- 2 medium tomatoes, chopped (about 10 oz / 280 g) or 1 1/4 cups (300 g) canned crushed tomatoes
- 2 cups (480 ml) beef or lamb stock, plus extra as needed
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 12 oz / 340 g)
- 1 large carrot, cut into 1/2-inch (1.3 cm) rounds (about 4 oz / 115 g)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) black pepper, or to taste

Instructions

1. Heat the vegetable oil in a large heavy pot over medium-high heat. Add the lamb pieces in batches and brown on all sides, about 6–8 minutes per batch; transfer browned lamb to a plate.
2. Reduce heat to medium. Add the sliced onion to the pot and cook until softened and beginning to brown, about 8 minutes. Stir in the garlic and ginger and cook 1 minute until fragrant.
3. Add the cumin, coriander, paprika, cayenne, and berbere. Stir continuously for 1 minute to bloom the spices.
4. Return the lamb to the pot. Add chopped tomatoes and stock, scraping up any browned bits from the bottom. Bring to a simmer, then cover and reduce heat to low.
5. Simmer gently for 45 minutes, stirring occasionally, until lamb is tender. Add the potatoes and carrots, then simmer another 20–25 minutes until the vegetables are cooked through and the sauce has thickened; add extra stock if the stew becomes too dry.
6. Stir in chopped cilantro and lemon juice. Taste and adjust seasoning with salt and black pepper.
7. Serve hot with steamed rice, injera, or flatbread and additional cilantro if desired.
8. Leftovers keep covered in the refrigerator for up to 3 days and rewarm gently over low heat, adding a splash of water or stock if needed.